Active Time

　　25 min

　　Total Time

　　35 min

　　

Ingredients

Makes 4 main-course servings

　　

For chipotle mayonnaise

1/2 cup mayonnaise

　　1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)

　　1/4 teaspoon fresh lemon juice

　　

For fritters

1/2 lb sea scallops, tough muscle removed from side of each if necessary

　　1 large egg white

　　1 tablespoon chopped shallot

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　1/3 cup chilled heavy cream

　　1/2 lb shrimp in shell, peeled, deveined, and cut into 1/4-inch pieces

　　1 cup plain fine dry bread crumbs

　　About 1/2 cup vegetable oil

　　Accompaniment: lemon wedges

　　

Make chipotle mayonnaise:

Step 1

Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.

　　

Make fritters:

Step 2

Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.

　　

Step 3

Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.

　　

Step 4

Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.

　　

Step 5

Serve fritters with chipotle mayonnaise.