6 ounces sea scallops
2 cups Japanese breadcrumbs
1 large egg
2 tablespoons whipping cream
1 tablespoon chopped shallot
2 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
5 ounces cooked, peeled, deveined shrimp, coarsely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Blend scallops, 1/2 cup bread crumbs, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using pulse feature until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft.).
Place 1 1/2 cups bread crumbs in bowl. Drop 1/3 cup seafood mixture into bread crumbs; turn to coat. Press gently between hands into 3 inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and bread crumbs to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
2 cups dry white wine
1/2 cup white wine vinegar
2 shallots, minced
1/2 cup whipping cream
4 tablespoons vegetable oil
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1 cup coarsely chopped fresh cilantro
Boil wine, vinegar and shallots in heavy medium sauce pan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 350 degrees. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro, blend until cilantro is minced, about 10 seconds. Season with salt and pepper.