Seafood Cakes with Creme Fraiche Dipping Sauce Recipe | Robert Irvine

Ingredients

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