Add the butter, raw scallops and shrimp
to a food processor
with parsley, bread crumbs, garlic
powder, and lemon zest
, and pulse
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.
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.
Serve with a dipping sauce
made of the creme fraiche and sour cream
which has been whisked together.