Instructions: For the Seafood Cakes: 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.

For Assembly: 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.

This recipe yields 4 servings.

Comments: Look for panko at Asian markets and well-stocked supermarkets.

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