Scallop Cakes with Lemon Tarragon Cream Sauce

These delicious Scallop Cakes are crispy on the outside and pleasantly creamy on the inside with a sweet perfume of fresh scallops.

Course Appetizer, entree, Main Course
Cuisine Comfort Food, Fish and Seafood
Servings 12 medium sized cakes


Scallop Cakes

  • ¼ Cup Butter
  • 1 Cup finely chopped carrots
  • 1 cup finely chopped onion
  • 2 cloves minced garlic
  • 1 2/3 cups all purpose flour
  • 1 ½ cups milk
  • 1 lb scallop pieces puréed
  • 2 tbsp chopped fresh parsley
  • Salt and Pepper
  • 4 lightly beaten eggs
  • 1 cup fine dry bread crumbs
  • Peanut Oil for frying

Lemon Tarragon Cream Sauce

  • 1 tsp butter
  • 2 tbsp chopped fresh or dried tarragon
  • 1 cup whipping cream
  • 1 tsp fresh lemon juice
  • Salt and freshly ground pepper


  1. - Purée scallops with a blender or hand blender.
  2. - Add butter, garlic, chopped onions, chopped carrots, salt and fresh cracked pepper to a skilled. Cook for 6 minutes on medium heat. Add 2/3 cup flour, mix it in covering all the ingredients without burning it and add the milk a little at a time mixing it with a whisk until smooth. Cook it for about 1 minute after adding all the milk.
  3. - Add the puréed scallops, chopped parsley to the mix. Rectify the salt and pepper and set aside to cool down.
  4. - While the scallop mix is cooling down, add 1 tbsp butter to a small frying pan and add the tarragon, add the whipping cream, salt and pepper and then simmer while stirring to reduce for about 3 to 4 minutes.
  5. - When the mix is creamy and bubbly, stop cooking and add lemon.
  6. - When the scallop mix has cooled down, make balls the size you want to make the portions and roll them into the first into the flour, then the eggs and last into the bread.
  7. - After breaded, make them into pucks for better frying and deep fry them for 3 to 5 minutes until golden brown.
  8. - Serve them with a lemon wedge and top them with the Tarragon Cream Sauce.

Recipe Notes

- You can use any size scallops you want. We recommend buying scallop pieces when available.
- The uncooked cakes can be kept covered in the fridge for up to 3 hours. In this case, you will need to cook them 1 minute longer.
- You can make the cakes in the size you want. However, remember to add time to the frying according to the size.