Shrimp and Scallop Cake

I love shellfish especially shrimp and scallops.  I always keep some shrimps in the freezer as fresh shrimps are not always available.  When I need to make a quick dinner, it takes minutes to defrost and takes little time to cook.  This time I want to make a quick snack or appetizer.  If you want to serve this as a main dish, add some salad and this can be a deliciously light meal.  The best part is this can be made ahead of time then heat in the oven the next day.  So if you are expecting guests, these are great to make ahead for entertaining.

Shrimp and Scallop Cake - make approximately a dozen bite-size cakes

1 lb of shrimp any size (peeled and deveined)
1/2 lb of sea scallops
2 large egg white
1 jalapeno (small diced)
1 cup of fresh shitake mushroom (small diced)
Zest of 1 lemon
2 tbsp of lemon juice
1 lemon (cut in wedges)
1 bunch of cilantro leaves
Kosher salt and pepper

Combine the shrimp, scallops and egg white in the food processor.  Process until the seafood are combined and minced.  Then fold in the diced mushroom and jalapeno.  Add lemon juice, zest then season with salt and pepper.  After the seafood is mixed well, cook a little piece of the mixture to test for seasoning.  Once the seasoning is adjusted, heat pan with olive oil.  Use a tablespoon to scoop the mixture and slide the mixture in the pan.  Pan sear each side for 2-3 minutes until it is golden brown.  Do these in batches and do not crowd the pan.  Don't worry if the shape of these cakes are not coming out perfectly round as you can always trim them later.  I actually used a 1/3 measuring cup to round out the cakes and trimmed off the edges.  Top each cake with a cilantro leave for decoration and serve with lemon wedges.