Scallop Cakes With Artichoke Hearts

• 1/2 pound sea scallops, coarsely chopped
• 3 artichoke hearts, cooked until tender, cooled and coarsely chopped
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh mint
• 1 egg, beaten
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1/4 cup cracker crumbs

1. Combine all ingredients in a medium bowl.
2. With slightly moistened hands, form the mixture into 8 cakes, each about 1/2 inch thick.
3. Coat a large nonstick skillet lightly with oil.
4. Heat over medium-low heat until hot.
5. Add as many fish cakes as will comfortably fit in pan.
6. Cook until nicely browned on both sides and scallops are cooked through, about 4 minutes per side.

hearts, parsley, fresh mint, egg, salt, freshly ground black pepper, cracker crumbs

Taken from cooking.nytimes.com/recipes/7923 (may not work)