Halibut And Scallop Cakes


  • 1/2 pound halibut fillet, flaked or chopped into pea-sized pieces
  • 1/2 pound bay or sea scallops, chopped into pea-sized pieces (remove abductor muscle on sea scallops)
  • 1 1/2 tablespoons flour
  • 1 large egg lightly beaten
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/3 cup Japanese breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1 teaspoon Old Bay Seasoning
  • Olive oil


  1. Combine chopped fish and scallops in a medium bowl and dust with flour. In a separate bowl, combine remaining ingredients except olive oil and mix well.
  2. Combine the contents of both bowls and mix well. Mixture should be the consistency of moist cookie dough. Divide mixture into 4 equal portions. Form 2 balls out of each portion and then press each into cakes, about 3/4-inch thick. Make sure that the cakes hold together and don’t fall apart. If they are too moist, add a light dusting of flour evenly over the mixture. If they are too dry, add a little more mayonnaise.
  3. Heat a thin layer of olive oil in a large skillet over medium heat. Add the 8 cakes and lightly brown on both sides until just cooked throughout. You can also lightly brown the cakes and then finish cooking them through in a preheated 350 degree oven for 5 – 6 minutes.
  4. Serve immediately and top with your favorite sauce – lemon aioli, cocktail sauce, tartar sauce, etc.


If you’re using previously frozen scallops or fish, make sure that, after thawing, you wrap them firmly with two-ply paper towels to get the moisture out. Your cakes will hold together much better if the scallops and fish are well dried before mixing. You can also this recipe with leftover cooked fish and shellfish.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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