It’s still warm outside and these are perfect for a quick weeknight meal…

• ½ pound medium shrimp, peeled and deveined
• 6 large scallops, cleaned

Place the shrimp and scallops into a food processor and pulse about 10 times or till the seafood is finely chopped. Take out and transfer to a medium bowl. Keep aside.

• 2 tablespoons olive oil
• 1 medium yellow pepper, chopped
• 4 green onions, whites and greens separated and chopped
• 1 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground chipotle
• 1 teaspoon salt

Heat a medium skillet with olive oil. Add the pepper, the white part of the green onions and garlic. Saute on medium heat for 2 to 3 minutes. Add the cumin, chipotle and salt. Continue to sauté on medium heat for 10 minutes. Turn heat off and let cool completely.

• 1 large egg, beaten
• ½ cup cilantro, chopped
• 1 cup panko breadcrumbs, divided in half
• 1 teaspoon salt

Add the egg, cilantro, green parts of the green onions, salt and half cup of the panko breadcrumbs to the chopped seafood. Add the cooled pepper mixture. Mix well and place in the fridge for an hour.

Divide the mixture into 4 large cakes and dredge with the remaining ½ cup panko breadcrumbs.

• 2 tablespoons olive oil
• 2 tablespoons butter

Heat the oil and butter in a non-stick pan and add the cakes. Cook on medium high heat for 3 to 4 minutes on each side. Serve with chili lime sauce.

Chili Lime Sauce

• ¼ cup mayonnaise
• Juice of one lime
• 1 teaspoon chili powder
• 1 teaspoon salt

Mix all the ingredients and serve with the cakes.