| Directions: |
1. Using a food processor, puree the uncooked sea scallops into a paste.
2. Chop the fresh parsley and set aside.
3. In a large bowl, mix the mayonnaise, Old Bay seasoning, breadcrumbs and scallop puree. Using a rubber spatula, gently fold in the fresh chopped parsley and crabmeat. Pat the mixture in small, thin patties.
4. Heat an iron skillet on medium-high; pour olive oil and butter in skillet; when oil and butter begin to sizzle add the patties and cook until golden on both sides.
Serve with your favorite tartar sauce.
Wine pairing suggestions from The Wine Guy, Ben Payne:
1. Pol Roger Non-vintage Brut Champagne, France
2. 2003 Highfield Marlborough Sauvignon Blanc, New Zealand
3. 2003 Pascal Jolivet Sancerre (a Sauvignon Blanc from the Loire River appellation, France)
4. 2002 Encore Dry Rose medley (San Bernabe Vineyard, Monterrey County, CA)
5. 2002 Huia Marlborough Pinot Noir, New Zealand |