Crab-And-Scallop Cakes

• 1 pound bay scallops, drained
• 1/3 cup whipping cream
• 1 large egg
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 green onions, thinly sliced
• 3 medium tomatoes, peeled, seeded, and diced
• 2 pounds fresh lump crabmeat, drained
• 2 tablespoons butter or margarine
• Garnishes: parsley sprigs, lemon wedges

1. Process scallops in a food processor until chopped. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.
2. Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.
3. Shape mixture into 8 patties (about 1/3 cup each).
4. Melt butter in a large skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Serve with Red Pepper Sauce and Yellow Pepper Sauce; garnish, if desired.

bay scallops, whipping cream, egg, bay seasoning, salt, pepper, green onions, tomatoes, lump crabmeat, butter, parsley sprigs

Taken from www.myrecipes.com/recipe/crab-and-scallop-cakes (may not work)