Instructions: Heat 2 tablespoons butter in a large saute pan over medium heat. Cook celery and garlic, stirring until softened, about 2 minutes. Add scallops and cod, stirring until cooked through and no longer opaque. Remove from heat. Drain well and stir in crabmeat. In a large bowl, combine bread crumbs, mayonnaise, cilantro, Old Bay, salt and pepper. Add seafood and fold in.

Combine all salsa ingredients in a bowl. Combine all aioli ingredients in another bowl.

Heat 1 tablespoon butter in a large saute pan over medium heat. Form seafood mixture into 6 equal-sized cakes or patties. Cook 3 cakes, about 3 minutes per side, until golden brown. Remove to a paper towel-lined plate. Add remaining butter and cook remaining cakes.

Spoon aioli into a plastic baggie. Cut a small hole in one corner and drizzle a zigzag on each plate. Top with a seafood cake. Then place salsa and a sprig of cilantro on side to garnish.

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