Everybody knows about crab cakes, but you can make another kind of seafood cake using shrimp and scallops.
These seafood cakes make for a versatile and elegant dinner that can be put together in a short time.
If you prefer, you can substitute crab meat. Cooked shrimp saves time, too; if you buy raw shrimp, allow a few extra minutes to saute the shrimp before it gets chopped and mixed in with the rest of the seafood cake mixture.
Cilantro works well in the vinaigrette since it is one of the dominant flavors in the seafood cakes. A traditional tartar sauce or remoulade would be a tasty alternative to serve on the side.
The cakes can be made ahead and frozen for later use.