Want to cook like a real Marylander? These Maryland seafood cookbooks for sale are chock-full of fantastic tried-and-true specialties. Definitely a must for every gourmet kitchen. Rebecca Bent was
born in Baltimore, Maryland and grew up spending weekends on the Bay learning to crab and fish. Whitey Schmidt is
known for his love of crabs and for mouthwatering crab recipes. Both have written outstanding seafood cookbooks.
Down at the Shore Cookbook Special
Cookbooks
Rebecca Bent has authored several seafood cookbooks and has appeared on over 20 live television and radio segments across the United States. She
has been featured in publications such as Forbes, The Wall Street Journal, Glamour, USA Today, Variety, Baltimore Sun, and others. Her
photography has been featured in numerous best-selling cookbooks. Her favorite things to photograph are crabs and shore scenes.
Courtesy of the author.
Recipe
Scallop Cakes with Hummus
For the Hummus: ½ cup your favorite hummus
1 tablespoon fresh parsley leaves, finely chopped
1 pinch chili powder, to your liking
For the Scallop Cakes: 2 tablespoons olive oil
2 tablespoon Shallots, finely chopped
12 ounces Scallops
1 teaspoon minced Ginger (store-bought)
1 teaspoon Garlic paste
1 teaspoon finely chopped fresh Chives Leaves
¼ cup crusted oyster crackers
1 egg
Optional: 4 burger buns, toasted or a wrap
1 handful of greens, divided among the 4 burgers
Prepare the hummus. In a medium bowl combine
the hummus, parsley, and chili powder and mix until well combined. Set aside.
Prepare the scallop cake. In a large sauté pan over medium heat slick the pan with 1 tablespoon of olive oil. Sauté
the shallots and for 7 minutes or until they soften. When the shallots are done, scrape them into a food processor. Wipe down the pan and set it
back on the stove. Add the scallops, ginger, garlic, chives, oyster crackers, and egg into the food processor and pulse until a paste is formed.
When the scallop mixture starts to come together, create 4 equal burgers and fry them in 1 tablespoon of olive oil
in the pan over medium low heat. Cook the burgers for 4 minutes with a lid, flipping half way through.
The burgers are done when the scallops are opaque and a golden crust is formed. Served on a toasted bun and a
handful of greens or tucked in a wrap. Include a dollop of hummus.
To bake the scallop cakes instead of frying preheat the oven to 350F and bake for 20 minutes or until golden brown.
Yield: 4 servings
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