Crab-and-Scallop Cakes

Ingredients

• 1 pound bay scallops drained
• 2 tablespoons butter 
• 1 large eggs 
• 6  green onions thinly sliced
• 2 pounds lump crab meat fresh drained
• 1 teaspoon old bay seasoning 
• 1 sprigs garnishes: parsley lemon wedges 
• 0.3 teaspoon pepper 
• 8 servings pepper sauce red
• 8 servings pepper sauce yellow
• 0.5 teaspoon salt 
• 3 medium tomatoes diced peeled seeded
• 0.3 cup whipping cream 

Equipment

• food processor
• frying pan

Directions

1. Process scallops in a food processor until chopped.
2. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.
3. Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.
4. Shape mixture into 8 patties (about 1/3 cup each).
5. Melt butter in a large skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden.
6. Serve with Red Pepper Sauce and Yellow Pepper Sauce; garnish, if desired.