Scallop and Shrimp Fritters with Chipotle Mayonnaise

• 1/2 cup mayonnaise
• 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
• 1/4 teaspoon fresh lemon juice
• 1/2 lb sea scallops, tough muscle removed from side of each if necessary
• 1 large egg white
• 1 tablespoon chopped shallot
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup chilled heavy cream
• 1/2 lb shrimp in shell, peeled, deveined, and cut into 1/4-inch pieces
• 1 cup plain fine dry bread crumbs
• About 1/2 cup vegetable oil
• Accompaniment: lemon wedges

1. Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
2. Puree scallops, egg white, shallot, salt, and pepper in a food processor.
3. Add cream and pulse until just combined.
4. Transfer mixture to a bowl and stir in shrimp.
5. Chill, covered, 10 minutes.
6. Put bread crumbs in a pie plate.
7. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties.
8. Transfer as coated to a wax-paper-lined tray.
9. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
10. Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total.
11. Drain on paper towels.
12. Serve fritters with chipotle mayonnaise.

mayonnaise, chiles, lemon juice, necessary, egg white, shallot, salt, black pepper, shrimp, bread crumbs, vegetable oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/scallop-and-shrimp-fritters-with-chipotle-mayonnaise-106749 (may not work)