Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes

Ingredients

• 2 tablespoons all purpose flour 
• 4 servings chives fresh whole
• 4 servings cilantro sprigs fresh
• 1 large eggs beaten to blend
• 1 tablespoon ginger fresh minced peeled
• 2 tablespoons parsley fresh chopped
• 0.8 teaspoon ground pepper black
• 4 servings cilantro-lime mayonnaise 
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime zest grated
• 1 tablespoon olive oil 
• 1 cup onion finely chopped
• 2 tablespoons vegetable oil; peanut oil preferred 
• 4 servings buttered new potatoes with chives
• 2 teaspoons salt 
• 2 pounds sea scallops 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Heat olive oil in medium nonstick skillet over medium heat.
2. Add onion and sauté until tender, about 8 minutes. Cool.
3. Place scallops in processor. Using on/off turns, coarsely chop scallops.
4. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter.
5. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
6. Preheat oven to 450°F.
7. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side.
8. Transfer cakes to baking sheet.
9. Place in oven and bake until cooked through, about 7 minutes.
10. Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise.
11. Place Buttered New Potatoes with Chives alongside.
12. Garnish scallop cakes with whole chives and cilantro sprigs.