Mixed seafood patties blended with fresh herbs and spices, lightly pan-fried or grilled and served with lemon wedges and salad. Perfect, healthy and tasty dinner--enjoy with a nice Pinot Grigio! Substitute salmon, crab, or sole to create a variety of delicious alternatives.



Recipe Summary

15 mins
20 mins
1 hr
1 hr 35 mins
6 patties


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Stir in scallops; cook, turning until white on all sides. Drain, and set scallops aside to cool.

  • Place into a food processor the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. Then add parsley, basil leaves, chiles, and Italian seasoning. Pulse on medium setting until finely chopped. Place scallops, tuna, and shrimp into food processor, and pulse on low. Gradually pour in breadcrumbs, continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).

  • Form the mixture into palm-size patties, about 1 inch thick. Place on a plate, cover, and refrigerate for 1 hour.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge patties lightly in flour; shake off excess flour, and place patties in skillet. Cook until golden brown on both sides.

Nutrition Facts

280 calories; protein 26.8g 54% DV; carbohydrates 17g 6% DV; fat 11.6g 18% DV; cholesterol 97.6mg 33% DV; sodium 258.2mg 10% DV. Full Nutrition

Reviews (12)

Read More Reviews
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe was great! I too was forced to make substitutions due to budgets. I used a can of spicy thai tuna to replace the scallops and shrimp. I also added scallions and cilantro. I can't eat flour so i used oats instead of bread crumbs. They were absolutely superb! I look forward to using the original ingredients on my next attempt! Read More
Rating: 4 stars
I made a Poor-man's version of this - using an extra can of tuna instead of the shrimp and scallops...and a splash of spaghetti sauce instead of the tomatoes and almost all dried seasoning...like I said: Poor-man's version. This probably didn't give your recipe much justice but it was still really good I'm glad to find a new way to eat tuna! Read More
Rating: 5 stars
If I can make this dish and get rave reviews anyone can since I rarely cook. I literally threw it together knowing I wouldn't have a second to spare to make it on time to a traditional Italian 7-fish-dinner Christmas Eve celebration with friends. I snuck 2 cakes before leaving my house -mmmm yummy. They were a smash success. I used the exact recipe above except also added fresh dill. Easy and very very tasty. Read More
Rating: 5 stars
I had some scallops that needed to be used and was looking for something different. These were to die for! I used thawed shrimp instead of canned cut back on the chile peppers ever so slightly and used Panko instead of regular bread crumbs. After sauteing the scallops and shrimp I deglazed the pan with a little white wine and reserved that liquid. After cooking the cakes I deglazed that pan with the reserved liquid stirred in some cooked brown rice and served the cakes over the rice. Very tasty combination. Read More
Rating: 5 stars
We Loved this - I think they're better than crab cakes. Because of dietary restrictions I substitued 1/2 cup eggbeaters for the one egg. I finely chopped the scallops before sauteeing and substituted 8 large shrimp finely chopped & sauteed for canned shrimp. I added 1 tsp Dill and substituted 1/8 tsp Chili Power for fresh hot chile peppers. Instead of flour I dipped the cakes in eggbeaters and dredged lightly in oats. Next time I'll add some chopped celery. Yum. Read More
Rating: 4 stars
I use this recipe for my stuffed sole. Read More
Rating: 5 stars
really great recipe we used fresh catch from fishing trip and it was great. Texture and spices were excellent and after lots of prep the final product was easy to make just right. Read More
Rating: 5 stars
I have made these several times skipping the scallops as they are hard to find here in Finland. They are excellent. I have made them with pollock and cod instead of tuna and they are great. I just season and grill the fish and flake it as I would the tuna. My only advice if you have kids is to lower the garlic 4 cloves is quite a bit for most kids. Read More
Rating: 5 stars
Love it! Prepared exactly as is and my husband said it was very good. This is one way to get him to eat his fish. Thanks for posting because I will be making this part of my regulars.:) Read More