Scallop Cakes

• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 2 lbs sea scallops
• 1/2 cup chives, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon ginger, peeled and minced
• 1 tablespoon lime juice
• 1 large egg, beaten
• 2 teaspoons salt
• 1 teaspoon lime peel, grated
• 1/4 teaspoon pepper
• 2 tablespoons oil

1. Heat olive oil in a non stick skillet on medium heat.
2. Add the onion and cook until tender, but not brown. Let cool.
3. In a food processor, coarsely chop scallops -- do not over process.
4. Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
5. Form into 8 1/2 inch thick patties, about 3 inches in diameter.
6. Place patties on plate or baking sheet and chill for 1-6 hours.
7. Preheat oven to 450u0b0F.
8. heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
9. Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
10. Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

olive oil, onion, scallops, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, pepper, oil

Taken from www.food.com/recipe/scallop-cakes-143868 (may not work)