Seafood Cakes : Robert Irvine

Ingredients

• 2 tbsp butter
• 1/2 lb bay scallops
• 1/2 lb 31 to 40 size shrimp, deveined and tails removed
• 1 tbsp chopped fresh flat leaf parsley leaves
• 1/2 cup panko bread crumbs
• 1 tbsp garlic powder
• 1 lemon, zest finely grated
• 1 fresh mango, peeled, cut away from the pit and diced
• 1/2 cup mayonnaise
• 1/4 cup Parmesan
• Salt and fresh ground black pepper
• 1 tbsp olive oil, plus more as needed
• 4 ounces creme fraiche
• 4 ounces sour cream