LEMON-SCALLOP RICE CAKES

PREP TIME 0:15

COOK TIME 0:08
INGREDIENTS
1 cup short grain rice $1
1/4 lb large sea scallops $6
1 small bunch parsley, chopped finely $1
zest and juice of one lemon $0.50
4 scallions, sliced $1
1/2 small white onion, minced $1
1/2 cup greek yogurt $1.50
2 tbsp olive oil Pantry
salt and pepper to taste Pantry
Total Cost of Ingredients $12

DIRECTIONS
Cook the rice according to directions. Transfer into a medium bowl and
allow to cool.
Chop the scallops into 1/2 inch pieces. Combine the scallops, parsley
scallions, lemon zest, onion, and a pinch each of salt and pepper with
the cooled, cooked rice until well-incorporated.
Wet your hands with water (to prevent sticking) and form the mixture
into 6 3-4 inch patties. Set on a clean plate or cutting board.
Heat the olive oil in a large frying pan over medium-high heat. Fry the
patties for 3-4 minutes on each side, allowing a crisp, golden-brown
crust to develop on both sides. Divide the patties between 2 plates.
Whisk together the yogurt, lemon juice, and salt and pepper to taste.
Drizzle over the top of the patties. Garnish with additional lemon and
parsley if desired.
Serves 2.