Crispy Scallop Cakes With Balsamic Dressed Tomatoes

Rinse the scallops in fresh water and dry, then chop the scallops.

The pieces should be about the size of a kernel of corn.

Chop the mozzarella into the same sized pieces as the scallops.

Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.

Cover and chill for at least an hour.

Shortly before cooking, rinse the tomatoes and half length-wise.

Toss with vinegar and olive oil.

Set aside.

Once chilled, you will need to work quickly.

Form mixture into two inch balls.

Heat a non-stick pan over med-high heat.

Add butter.

As soon as the butter has melted and started to bubble, add the scallop balls to the pan.

Press down on each ball to form the patty shape.

The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.

So, cook until the patty is dark brown and you can turn it easily.

If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).

Once the patties are brown on both sides, remove from pan and drain on a paper towel.

The cheese should be crispy on both sides and should not stick.

Serve topped with the tomato mixture.

I like to serve them as a first course: two patties with a few tomato halves on top of each one.