Shrimp & Scallop Cakes

Shrimp & Scallop Cakes
Photo by Scott Phillips


  • 2 whole star anise
  • ¾ lb. fresh dry-packed sea scallops
  • 2 Tbs. roughly chopped fresh cilantro, plus 8 cilantro leaves
  • 2 Tbs. thinly sliced scallions (both white and green parts; about 2 scallions)
  • 2 Tbs. mirin (sweetened rice wine)
  • 2 cups stemmed and sliced (¼-inch-thick) shiitake mushrooms (from about two 3-½-oz. packages)
  • Gingered Soy Sauce
  • + 2 more ingredients
    • ½ lb. shrimp, any size, peeled and deveined
    • 4 Tbs. peanut or canola oil; more as needed for frying

Grind the star anise in a clean electric coffee grinder. Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat. Add the shiitakes and sauté, stirring as needed, until cooked through, golden, and slightly crisp around the edges, 5 to 7 min. Transfer to a cutting board, let cool...

View full recipe at Fine Cooking


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