Scallop and Shrimp Fritters with Chipotle Mayonnaise |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 cup mayonnaise |
1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can) |
1/4 teaspoon fresh lemon juice |
1/2 lb sea scallops, tough muscle removed from side of each if necessary |
1 large egg white |
1 tablespoon chopped shallot |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/3 cup chilled heavy cream |
1/2 lb shrimp in shell, peeled, deveined, and cut into 1/4-inch pieces |
1 cup plain fine dry bread crumbs |
about 1/2 cup vegetable oil |
accompaniment: lemon wedges |
Directions:
1. Make chipotle mayonnaise: Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
2. Make fritters: Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
3. Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
4. Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
5. Serve fritters with chipotle mayonnaise.
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