Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan

Name: Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan
Prep time: 20 s
Cook time: 10 s
Total time: 30 s
Yield: 1
Cuisine: American
Ingredients: FOR THE SCALLOP CAKE; Bay scallops; Kewpie mayonnaise; Ritz crackers; Old Bay seasoning; Ritz crackers; Neutral oil; Ziploc bag; FOR THE TARTAR SAUCE; Kewpie mayonnaise; Lemon juice; Pickle juice; Dill pickle; Pickled cocktail onions; Salt and pepper; FOR THE MUSTARD FRILLS SALAD; Mustard frills; Lemon juice; Liquid shio koji

08 Mar 2025

Kevin Meehan

Chef

Difficulty

Medium

Total Time

30MIN

Cuisine

American

Ingredients

FOR THE SCALLOP CAKE

Bay scallops: 1 lb

Kewpie mayonnaise: 1/3 cup

Ritz crackers: 1/4 cup (crumbs)

Old Bay seasoning: 1 tsp

Ritz crackers: 3 cups (lightly crushed)

Neutral oil: for frying

Ziploc bag: 1

FOR THE TARTAR SAUCE

Kewpie mayonnaise: 1 cup

Lemon juice: 1 tbsp

Pickle juice: 1 tbsp

Dill pickle: 2 tbsp (minced)

Pickled cocktail onions: 1 tbsp (minced)

Salt and pepper: to taste

FOR THE MUSTARD FRILLS SALAD

Mustard frills: 1 cup

Lemon juice: 1 tsp

Liquid shio koji: 1 tsp

Michelin-starred chef Kevin Meehan shares his recipe for crispy scallop cakes, served with a tangy tartar sauce and fresh mustard frills salad.

How to make Scallop Cake with Tartar Sauce and Mustard Frills

01.

Prepare the Scallop Cake

In a food processor, combine all ingredients except for the gently crushed Ritz crackers and half of the bay scallops. Pulse until combined—small chunks of scallop should remain.
Add the remaining scallops and pulse briefly, leaving larger chunks for texture.
Transfer the mixture to a bowl over ice to keep cold.
In a Ziploc bag, lightly crush Ritz crackers, aiming for quarter-sized pieces. Pour onto a plate for breading.
Form the mixture into patties (about 3.5 ounces each) or small enough to fit inside your palm.
Coat each patty thoroughly and generously in the crushed crackers.
In a pot or fryer, heat neutral oil to 350°F (175°C). Fry the scallop cakes for 4 minutes, until golden brown and crispy (GBD: Golden Brown and Delicious).

02.

Make the Tartar Sauce

Finely chop the onions and pickles.
In a mixing bowl, combine all ingredients and stir until well incorporated.
Adjust seasoning with salt and pepper.

03.

Prepare the Mustard Frills Salad

Toss mustard frills with lemon juice and shio koji.

Chef's Tip

Soak mustard frills in ice water before dressing to enhance crispness.

04.

Serve

Arrange scallop cakes on a serving plate with tartar sauce on the side.
Garnish with mustard frills salad for a bright, peppery contrast.

08 Mar 2025

The Chef

Originally from Long Island, New York, Kevin Meehan got his first taste of the restaurant industry as a teenager working at a local fried chicken joint before studying Culinary Arts at Johnson & Wales University in Providence, Rhode Island. Early experiences included an apprenticeship at the Michelin-starred L'Alban Chambon in Brussels, Belgium, and a two-year stint at Mirabelle in Long Island.

In 2000, Meehan moved to Los Angeles, where he honed his skills in renowned kitchens like L’Orangerie (under Ludo Lefebvre), Bastide, and Patina. In 2013, he launched Kali Dining, an underground supper club and private catering venture that evolved into Kali Restaurant in 2016, co-founded with sommelier Drew Langley. Kali, which quickly gained a Michelin star, showcases Meehan’s minimalist, ingredient-driven approach to modern Californian cuisine, emphasizing local, sustainable, and biodynamic ingredients.

In 2025, Meehan expanded his culinary footprint with KŌAST Melrose, located just steps from Kali on Los Angeles’ Michelin Mile. Designed as a more casual, seafood-focused counterpart to Kali, KŌAST highlights sustainably sourced seafood, refined coastal flavors, and an extensive by-the-glass wine program curated by Langley. With a menu featuring Lobster Baked Manicotti, Grilled Long Island Striped Bass, and Seasonal Seafood Chowder, KŌAST reflects Meehan’s passion for simple, high-quality ingredients and his love for East Coast seafood traditions.

“My passion for seafood comes from cherished memories of fishing weekends and family dinners,” Meehan says. “With KŌAST, we wanted to create a casual, welcoming space where guests can enjoy incredible seafood, an ambitious wine list, and a fun atmosphere.”

Beyond the kitchen, Meehan is an avid golfer and a dedicated Chelsea Football Club fan, often catching English Premier League matches when he’s not overseeing his restaurants.

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