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Scallop Rice Cakes with Parsley and Lemon
Posted by Olivia on Mon, July 19, 2010
When you think of rice cakes, you likely think of the Styrofoam-like disks that are so wonderful for holding a smear of peanut butter, jelly or hummus. But the lunchtime staple made so popular in the 1970's is entirely different from this dish, which showcases chewy short-grain rice and fresh scallops. Delicate Arbequina Extra Virgin Olive Oil complements the scallops' delicate flavor without overpowering it.
2 cups short grain rice
1 lb large sea scallops
1 small bunch parsley, chopped finely
zest and juice of one lemon
4 scallions, sliced
1 small white onion, minced
1 cup greek yogurt
2 tbsp Arbequina Extra Virgin Olive Oil plus more for frying
salt and pepper to taste
Cook the rice according to directions. Transfer into a medium bowl and allow to cool.
Chop the scallops into 1/2 inch pieces. Combine the scallops, parsley scallions, lemon zest, onion, Extra Virgin Olive Oil and a pinch each of salt and pepper with the cooled, cooked rice until well-incorporated.
Wet your hands with water (to prevent sticking) and form the mixture into 10 3-4 inch patties. Set on a clean plate or cutting board.
Heat 2-3 tbsp Extra Virgin Olive Oil in a large frying pan over medium-high heat. Fry the patties for 3-4 minutes on each side, allowing a crisp, golden-brown crust to develop on both sides. Divide the cooked patties onto plates.
Whisk together the yogurt, lemon juice, and salt and pepper to taste. Drizzle over the top of the patties. Garnish with additional lemon and parsley if desired
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