Shrimp. Scallop And Asparagus Cakes

• 1 cup olive oil
• 2/3 cup fresh chives, chopped
• 1/4 cup fresh lemon juice
• 3 tablespoons shallots, chopped
• 36 asparagus spears, trimmed to 6 in lengths
• 4 tablespoons unsalted butter
• 2/3 cup shallot, plus
• 3 tablespoons shallots, chopped
• 1 1/2 lbs uncooked medium shrimp, peeled, deveined, chopped
• 1/2 lb sea scallops, chopped
• 1 1/2 cups fresh white breadcrumbs
• 1 cup red bell pepper, diced
• 2 eggs, beaten to blend
• 1/4 cup chopped fresh chives or 1/4 cup green onion

1. Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
2. Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
3. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
4. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
5. Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
6. Note: I add a little lime juice, garlic and ginger and don't use salt.

olive oil, fresh chives, lemon juice, shallots, unsalted butter, shallot, shallots, shrimp, fresh white breadcrumbs, red bell pepper, eggs, fresh chives

Taken from www.food.com/recipe/shrimp-scallop-and-asparagus-cakes-176363 (may not work)