Seafood Cakes with Cilantro Butter Sauce

• 6 ounces sea scallops
• 2 cups (Japanese breadcrumbs)*
• 1 large egg
• 2 tablespoons whipping cream
• 1 tablespoon chopped shallot
• 2 teaspoons minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 5 ounces cooked peeled deveined shrimp, coarsely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 2 cups dry white wine
• 1/2 cup white wine vinegar
• 2 shallots, minced
• 1/2 cup whipping cream
• 4 tablespoons vegetable oil
• 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
• 1 cup coarsely chopped fresh cilantro
• *Available at Asian markets, specialty food stores and some supermarkets.

1. Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth.
2. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree).
3. Transfer to bowl.
4. Cover and chill until cold, about 2 hours (mixture will be soft).
5. Place 1 1/2 cups panko in bowl.
6. Drop 1/3 cup seafood mixture into panko; turn to coat.
7. Press gently between hands into 3-inch round cake.
8. Transfer cake to baking sheet.
9. Repeat with remaining seafood mixture and panko to form 6 cakes total.
10. (Can be prepared 1 day ahead.
11. Cover and chill.)
12. Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes.
13. Add cream and boil until sauce coats spoon, about 3 minutes.
14. (Sauce can be prepared 1 day ahead.
15. Cover and chill.)
16. Preheat oven to 350F.
17. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
18. Add 3 seafood cakes and cook until golden, about 4 minutes per side.
19. Transfer to baking sheet.
20. Repeat with 2 tablespoons oil and 3 cakes.
21. Bake until cooked through, about 5 minutes.
22. Meanwhile, bring sauce to simmer.
23. Remove from heat.
24. Add butter 1 piece at a time; whisk until just melted.
25. Immediately transfer to blender.
26. Add cilantro; blend until cilantro is minced, about 10 seconds.
27. Season with salt and pepper.
28. Spoon sauce onto 6 plates.
29. Top each with seafood cake and serve.

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Taken from www.epicurious.com/recipes/food/views/seafood-cakes-with-cilantro-butter-sauce-3100 (may not work)