• 1-1/2 lb (750 g) fresh scallops, drained and chopped
• 6 green onions, finely chopped
• 1-1/2 cups (750 mL) shredded Mild or Medium Canadian Cheddar cheese
• 3/4 cup (175 mL) all-purpose flour
• 3 eggs, beaten
• Salt and pepper, to taste
• 1/2 cup (125 mL) all-purpose flour
• 2 eggs, beaten
• 1/2 cup (125 mL) dry breadcrumbs
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) butter

• 4 cups (1 L) flat-leaf parsley leaves, washed and well dried
• 3 cups (750 mL) arugula leaves, washed and well dried
• 2 cups (500 mL) celery leaves, washed and well dried
• 3/4 cup (175 mL) minced fresh chives
• 3 tbsp (45 mL) olive oil
• 1 1/2 tbsp (22 mL) fresh lemon juice
• 1/4 tsp (1 mL) each salt and sugar
• freshly ground pepper, to taste

1. In large bowl, combine scallops, green onions and cheese. Stir in 3/4 cup (175 mL) flour and 3 beaten eggs. Season with salt and pepper and refrigerate 20 minutes to firm up.
2. Shape scallop mixture into 24 cakes and place on large sheet of waxed or parchment paper. Sprinkle each cake with an even dusting of flour, brush with beaten egg, then sprinkle evenly with breadcrumbs. Turn cakes over and do the same to the other side.
3. In a large skillet (or two skillets), heat 1 tbsp (15 mL) oil and melt 1 tbsp (15 mL) butter over medium heat. Cook 6 cakes for about 4 minutes per side or until golden but cooked through to the centre. Repeat until all the cakes are cooked, using more oil and butter as needed.

1. In large bowl, toss parsley, arugula, celery leaves and chives together. In a small bowl, whisk together oil, lemon juice, salt, sugar and pepper.
2. To serve: Just before serving, toss herb salad with dressing and divide between plates. Arrange 2 warm scallop cakes on salad.

24 servings
Tips: Make scallop cakes, cool and divide into portions. Divide herb salad into portions. Divide salad dressing into portions (you may want to double the recipe). Label with recipe name, date, reheating and serving suggestions. Just before serving, heat scallop cakes in a skillet over medium to medium-low heat until heated through. Serve two cakes per person on freshly tossed herb salad.