There's nothing quite like a fresh scallop. Delicately textured and a sweet buttery taste, that when properly cooked, melts in your mouth. Like oysters, scallops are the sexy bivalve mollusk that have aphrodisiac attributes, they are the queen of the ocean.As a child, I mostly ate scallops 2 ways. Breaded and fried, or overcooked in some sort of Ritz cracker based stuffing. It wasn't until culinary school until I was given the opportunity to do the scallop justice in the kitchen.
We're big fans of these versatile potato cakes. Crisp them up for Sunday brunch, top with smoked salmon for your next dinner party, or serve along side roasted vegetables. These crisp, gluten free cakes are incredibly easy to make and can be made with a variety of ingredients. Not a fan of potatoes, use sweet potato or butternut squash instead.