Toaster Oven Scallop Cakes with Cucumber Sauce

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable toaster oven scallop cakes with cucumber sauce recipe, a delightful seafood dish that is both easy to make and bursting with flavor. These crispy cakes are made with succulent scallops, breadcrumbs, and a blend of aromatic herbs and spices. The accompanying refreshing cucumber sauce adds a tangy and cooling element to complement the richness of the scallops. Perfect as an appetizer or main course, this recipe is sure to impress your guests with its simplicity and deliciousness.

Keywords: toaster oven, scallop cakes, cucumber sauce, seafood, easy to make

Toaster oven scallop cakes with cucumber sauce recipe details

Toaster oven scallop cakes with cucumber sauce recipe, recipe Rating: 4.9
Number of votes:132

Supple flavors with a nice crunch. A classy toaster oven recipe for date night.
Ready in: 40 mins

Ingredients

Serves: 2

• 2 slices whole wheat bread
• 3 tablespoons olive oil
• 3/4 cup sour cream
• 1/2 cup seedless cucumber, pealed and grated
• 1 tablespoon fresh lemon juice
• 1/4 teaspoons Tabasco Sauce
• 3/4 pound sea scallops
• 1/2 cup Parmigiano-Reggiano cheese, freshly coarse grated (2 ounces)
• 2 tablespoons green onion, thin sliced (one small onion)
• 1/4 teaspoon black pepper

Preparation method

Prep: 10 mins | Cook: 30 mins

1. Process the bread into a medium rough crumb. Toast the crumbs in a 250 degree oven until lightly browned (roughly 20 minutes). Toss the toasted crumbs with the olive oil and set aside.
2. While the bread is toasting, whisk together the sour cream, cumber, lemon, and Tabasco. Set aside to rest at room temperature.
3. Chop the scallops into 1/4 inch pieces using a downward chopping motion (do not use a food processor and don’t forget to remove the tough muscle from the side of each scallop). Add the scallops to a large bowl and gently stir in the cheese, the green onion and the pepper.
4. Divide the scallops by four and form them into balls. Roll the balls in the oiled bread crumbs and coat all over. Place the balls on an oiled baking pan, squish them flat to 3/4 inch thick, toaster oven on high for 8 min.
5. Serve each on a pool of sauce.