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Seared Scallop with a Thai Shrimp Quinoa Cake

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A healthy transformation of the traditional Thai fish cake. Brimming with tantalising Thai flavours these shrimp cakes are easy to make, downright delicious and come with a free virtual halo they are so healthy

Seared Scallop with a Thai Shrimp Quinoa Cake

  • Yield: 10 appetiser cakes


  • 1 cup cooked quinoa
  • 6 raw shrimps (peeled and de-veined) roughly chopped into small pieces
  • 1 egg white
  • 1 tbsp flax seed
  • 3 tbsp water
  • 6 tbsp fish sauce
  • 6 tbsp fresh lime juice
  • Pinch of sugar
  • 1 tsp chopped fresh chilli
  • 1 tsp chopped garlic
  • 1 inch fresh lemon grass
  • 2 tbsp fresh chopped cilantro
  • Oil for frying
  • Salt and pepper to taste
  • 5 scallops


  1. Make the Thai sauce. Add the fish sauce, lime juice, chilli, garlic, lemon grass and cilantro to a mini blender and blend for 30 seconds- 1 minute
  2. Mix the flaxseed with the water
  3. Add the quinoa, chopped shrimp, 2 tbsp of the Thai sauce and the egg white to a bowl.
  4. Add 1 tsp of the flaxseed mixture to the same bowl
  5. Mix all those ingredients in the bowl together. Then form small cakes with the mixture (approx 1 tbsp will make a cake)
  6. Heat some oil in a pan and start to cook the cakes. Brown them on both sides and cook until shrimp is cooked. About 4 minutes.
  7. In a separate fry pan heat some oil. Dry and then salt and pepper the scallops. Sear the scallops in the hot oil for about 90 seconds on each side
  8. Slice seared scallops in half - so each half has a seared side
  9. Place appetiser on plate (you can add some arugula to the plate to place the cake onto if you like, or place on a Chinese spoon to serve) Top with a half seared scallop and then drizzle a little of the Thai sauce over the dish.

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