2 Tablespoons Butter
2 Tablespoons Prepared Horseradish
1/2 Cup Red Bell Pepper (Diced)
1/4 Teaspoon Cayenne Pepper
1/2 Cup Florida Onion
2 Tablespoons Fresh Herbs (Tarragon and Basil)
1 Tablespoon Florida Garlic
1 Each Florida Egg (Beaten)
2 Cups Shrimp (Peeled and Chopped)
1 Teaspoon Hot Pepper Sauce
2 Cups Florida Scallops (Chopped)
Dash Salt and Black Pepper
2 Tablespoons Dijon Mustard
Lemon slices (optional)
2 Tablespoons Worcestershire Sauce

Method: Saute diced peppers and onions in a large pan until soft a (approximately 2 minutes). Add garlic and chopped seafood, saute until almost done. Remove from heat, transfer mixture to a bowl and cool completely. Once cool; add next 8 ingredients and stir until combined. Add fresh bread crumbs and from into cakes that are 1" think. Preheat a saute pan over medium-high heat with enough olive oil to cover bottom of pan. Cook cakes on both sides until golden brown. Remove from pan and place on a cookie sheet.

Finish cakes in 350 degree oven for approximately 10-12 minutes.

Serve hot with fresh Florida lemon slices.

Yield: 10-12 large cakes or 18-20 small appetizer cakes