Seafood Cakes With Cilantro Vinaigrette

Heat a 10-to 12-inch skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, add the shallot and red pepper. Cook until soft, 3 to 4 minutes. Set them aside.

Chop the shrimp and scallops into pea-size pieces and place them in a large mixing bowl. Add 1/2 cup panko, the beaten egg, whipping cream, 2 tablespoons of Parmesan, the cooked shallot and red pepper, the cilantro, chives, salt and pepper to taste. Stir together gently until combined. Form the mixture into 8 (2 1/2-to 3-inch) cakes. Place the remaining panko and Parmesan on a plate and stir to mix. Roll each cake in panko to coat and set aside.

Heat the oven to 375 degrees. Line a baking sheet with foil and set aside.

Heat the same skillet over medium heat and add 1/4 cup oil. When the oil is hot, add the cakes and cook until lightly browned, then flip them. They should take 3 to 4 minutes per side. Remove to the baking sheet and bake for 10 minutes.

While the cakes are baking, divide the salad greens among four plates.

To make the vinaigrette, puree the shallot, cilantro, garlic, chile, Dijon, vinegar, salt and pepper to taste in a blender, then slowly add the olive oil and blend until smooth. Set aside.

Place 2 seafood cakes on each plate. Garnish with sliced tomato and red onion. Drizzle the vinaigrette over the cakes and greens and serve.