Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan

Name: Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan
Prep time: 20 s
Cook time: 10 s
Total time: 30 s
Yield: 1
Cuisine: American
Ingredients: FOR THE SCALLOP CAKE; Bay scallops; Kewpie mayonnaise; Ritz crackers; Old Bay seasoning; Ritz crackers; Neutral oil; Ziploc bag; FOR THE TARTAR SAUCE; Kewpie mayonnaise; Lemon juice; Pickle juice; Dill pickle; Pickled cocktail onions; Salt and pepper; FOR THE MUSTARD FRILLS SALAD; Mustard frills; Lemon juice; Liquid shio koji

08 Mar 2025

Kevin Meehan

Chef

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Difficulty

Medium

Total Time

30MIN

Cuisine

American

Ingredients

FOR THE SCALLOP CAKE

Bay scallops: 1 lb

Kewpie mayonnaise: 1/3 cup

Ritz crackers: 1/4 cup (crumbs)

Old Bay seasoning: 1 tsp

Ritz crackers: 3 cups (lightly crushed)

Neutral oil: for frying

Ziploc bag: 1

FOR THE TARTAR SAUCE

Kewpie mayonnaise: 1 cup

Lemon juice: 1 tbsp

Pickle juice: 1 tbsp

Dill pickle: 2 tbsp (minced)

Pickled cocktail onions: 1 tbsp (minced)

Salt and pepper: to taste

FOR THE MUSTARD FRILLS SALAD

Mustard frills: 1 cup

Lemon juice: 1 tsp

Liquid shio koji: 1 tsp

Michelin-starred chef Kevin Meehan shares his recipe for crispy scallop cakes, served with a tangy tartar sauce and fresh mustard frills salad.

How to make Scallop Cake with Tartar Sauce and Mustard Frills

01.

Prepare the Scallop Cake

In a food processor, combine all ingredients except for the gently crushed Ritz crackers and half of the bay scallops. Pulse until combined—small chunks of scallop should remain.
Add the remaining scallops and pulse briefly, leaving larger chunks for texture.
Transfer the mixture to a bowl over ice to keep cold.
In a Ziploc bag, lightly crush Ritz crackers, aiming for quarter-sized pieces. Pour onto a plate for breading.
Form the mixture into patties (about 3.5 ounces each) or small enough to fit inside your palm.
Coat each patty thoroughly and generously in the crushed crackers.
In a pot or fryer, heat neutral oil to 350°F (175°C). Fry the scallop cakes for 4 minutes, until golden brown and crispy (GBD: Golden Brown and Delicious).

02.

Make the Tartar Sauce

Finely chop the onions and pickles.
In a mixing bowl, combine all ingredients and stir until well incorporated.
Adjust seasoning with salt and pepper.

03.

Prepare the Mustard Frills Salad

Toss mustard frills with lemon juice and shio koji.

Chef's Tip

Soak mustard frills in ice water before dressing to enhance crispness.

04.

Serve

Arrange scallop cakes on a serving plate with tartar sauce on the side.
Garnish with mustard frills salad for a bright, peppery contrast.

08 Mar 2025

The Chef

Kevin Meehan is the chef and co-owner of Kali and KŌAST Melrose in Los Angeles. A Michelin-starred chef known for his contemporary Californian cuisine, Meehan blends refinement with accessibility, creating dining experiences that highlight sustainability, craftsmanship, and seasonal ingredients. While Kali focuses on inventive fine dining, KŌAST—his newest venture—brings a more relaxed, seafood-driven approach to the famed Michelin Mile on Melrose Avenue. Meehan’s culinary expertise, shaped by years in top kitchens across LA and beyond, continues to redefine modern California dining.

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