Ingredients

• 2 tablespoons butter
• 1/2 pound bay scallops
• 1/2 pound 31 to 40 size shrimp, deveined and tails removed
• 1 tablespoon chopped fresh flat leaf parsley leaves
• 1/2 cup panko bread crumbs
• 1 tablespoon garlic powder
• 1 lemon, zest finely grated
• 1 fresh mango, peeled, cut away from the pit and diced
• 1/2 cup mayonnaise (or more as needed to bind patties)
• 1/4 cup Parmesan
• Salt and freshly ground black pepper
• 1 tablespoon olive oil, plus more as needed
• 4 ounces creme fraiche
• 4 ounces sour cream

Instructions

1. Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties.
2. Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
3. Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.