Tag Archives: seafood

Baked Cheesy Scallop

These are cheesy and deliciously good. Will you just eat one or two ??NOOOOO, definitely not! You will eat more than that. This is so good that my kids just can’t help but rave about it. In the interest of keeping this recipe simple, I kept the ingredient list is rather short. =)

Ingredients

  • 1 pack of frozen half shelled scallop (thawed, washed and pat dry) 16 pcs
  • salted butter
  • 250g grated cheddar cheese
  • 100g grated mozzarella
  • dried parsley

Method

  • Preheat the oven at 170 degree celsius
  • Place a small slice of salted butter on the scallop
  • Top with grated cheese
  • Sprinkle on some dried parsley
  • Bake for 15 minutes. Remember not to overcook it. Use your own judgement as each oven works differently, so do the size of the scallop.

The scallop has three parts which are edible, the white fleshy muscle, the roe and the frilly membrane. It is up to you if you want to remove the other parts and leave only the white fleshy muscle. As for me I like to include all of it because each has different textures, giving a different mouth feel with each and every bite 🙂

Seafood Patty With Okara

Sometimes I would make my own soy milk either with regular soybeans or black beans. Whenever I make soy milk, I would keep the soybean pulp or also known as “okara” to be used in making other dishes, to prevent wastage. It is a nutritious ingredient that you can add on to your own meals. Be creative!

Today, I made some seafood patties for our dinner. It was delicious. With the addition of okara, it made the patties quite filling. Paired together with some salad. This easily becomes a simple but scrumptious, hearty meal.

Ingredients

  • 100g okara
  • 250g skinless salmon fillet
  • 85g shrimp (washed and peeled)
  • 10g chopped spring onion
  • 100g fish paste
  • 1/2 tbs garlic powder
  • 1/2 tbs onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp cajun powder
  • 1 tsp salt or add to taste
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1 tbs potato starch
  • 1 large egg

Method

Note 1 : If your food processor is big, you can just add in all the ingredients except the spring onion, and blend until it becomes a thick paste, otherwise you have to do the salmon and shrimp separately and mix the rest of the ingredients in a bowl, which is what I did. Add the spring onion manually into the paste until well combined.

Note 2 : Your okara must be thoroughly squeezed dry, and be as fine as possible. This is how you get the best mouth feel of your patty. I know that there are some soy milk machine that can make soy milk even without pre-soaking the beans, hence the pulp would be coarser. So preferably use beans that has been pre-soaked. (see picture below)

  • Slice the salmon fillet into cubes, remove all the fishbones that might be embedded in it. Put everything into the food processor, blend until it becomes a thick paste. Transfer it into a big bowl.
  • Put the shrimp into the food processor, blend until it becomes a thick paste, add it into the salmon paste.
  • Add the rest of the ingredients and mix until everything is well combined.
  • Refrigerate for an hour before frying
  • In a heated frying pan, add some oil just enough to submerge half of the patty. At medium high heat, wait for the oil to sizzle. Submerge the tip of a wooden chopstick into the oil. If there are any bubbles surrounding the chopstick, this indicates that the oil is ready for frying.
  • Portion each patty using an ice cream scooper and flatten it into 1/2 inch thick patties. You may need a spoon to assist in scraping the sticky paste from the scooper. Fry for about 2 minutes or until the sides become golden brown. Flip the patty and continue to fry the other side for about 2 minutes. Reduce the heat if the patty is browning too quickly.
  • Use a strainer to strain any oil or put it on a plate lined with paper towels. Serve with your favourite sauce. I prefer mine with Thai chili sauce.
Texture like those of chicken nuggets.