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Nutrition Facts
Serving Size 158 g
(Approx. 5 Servings)
Amount Per Serving
Calories 320 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1010 mg 42%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 21 g
Vitamin A 10% Iron 4%
Vitamin C 6% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp and Scallop Cakes with Lemon Pepper Arugula Salad
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
5  People

Ingredients

Recipe makes 5 Servings

12 Oz H‑E‑B Medium Raw Wild Gulf Shrimp, 41‑60 Count, peeled and deveined
12 Oz bay scallops, rough chopped
1/2 cup(s) yellow onion, diced
1/2 cup(s) celery, diced 1/4-inch
1/2 cup(s) green bell pepper, diced 1/4-inch thick
1 large egg
2 cup(s) plain panko bread crumbs
2 Tbsp Adams White Wine Garlic Butter Seasoning
2 Tbsp Italian parsley, chopped
1/2 cup(s) vegetable oil, for frying
3 cup(s) baby arugula, packed
2 Tbsp Four J Lemon Pepper Dressing
1 Tbsp shredded Parmesan cheese, shredded
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Instructions

1
In a large bowl, combine shrimp, scallops, onions, celery, green bell pepper, egg, panko, Adams White Wine Garlic Butter Seasoning and parsley. Stir thoroughly then rest 5 minutes to allow mixture to set.
2
Form mixture into 10 equal size balls. Flatten each with the palm of your hands to form a cake.
3
Heat a large sauté pan on medium-high for 2 minutes then add 2 tablespoons of oil and swirl to coat.
4
Add 2 to 3 cakes to pan at a time and cook 4 to 5 minutes on each side. Transfer to a plate and keep warm.
5
Repeat process until the remaining cakes have been cooked.
6
In a large bowl, mix arugula, dressing, and Parmesan cheese until coated.
7
To serve, place 2 cakes on a plate and top with about a half cup of arugula salad. Serve with additional dressing if desired.
8
Chef's Note: For larger groups, sear cakes 1 to 2 minutes per side then place on a baking sheet and finish cakes in oven at 400ºF for 8 to 10 minutes.

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