Shrimp and scallop cakes with peach vinaigrette

I make this appetizer for catering on a regular basis, usually paired with an orange saffron aioli. However since peaches are coming in so beautifully this season, it’s a shame to not to put some to use! These cakes are sublime; light and delicate and full of flavor and very elegant. Pair with a crisp chilled pinot gris or sauvingnon blanc for just the right touch… Enjoy!

shrimp and scallop cakes

 

Back to top