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Yield: 18-20 small appetizer cakes or 10-12 large cakes 2 Tablespoons Butter 2 Tablespoons Prepared Horseradish1/2 Cup Red Bell Pepper (Diced) 1/4 Teaspoon Cayenne Pepper1/2 Cup Onion2 Tablespoons Fresh Herbs (Tarragon and Basil)1 Tablespoon Garlic 1 Each Egg (Beaten) 2 Cups Shrimp (Peeled and Chopped) 1 Teaspoon Hot Pepper Sauce2 Cups Florida Scallops (Chopped) Dash Salt and Black Pepper 2 Tablespoons Dijon Mustard Lemon slices (optional) 2 Tablespoons Worcestershire SauceMethod: Saute diced peppers and onions in a large pan until soft a (approximately 2 minutes). Add garlic and chopped seafood, saute until almost done. Remove from heat, transfer mixture to a bowl and cool completely. Once cool; add next 8 ingredients and stir until combined. Add fresh bread crumbs and from into cakes that are 1" think. Preheat a saute pan over medium-high heat with enough olive oil to cover bottom of pan. Cook cakes on both sides until golden brown. Remove from pan and place on a cookie sheet.Finish cakes in 350 degree oven for approximately 10-12 minutes.Serve hot with fresh Florida lemon slices.Florida Department of Agriculture and Consumer Services
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