Crab-and-Scallop Cakes

Process scallops in a food processor until chopped. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.

Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.

Shape mixture into 8 patties (about 1/3 cup each).

Melt butter in a large skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Serve with Red Pepper Sauce and Yellow Pepper Sauce; garnish, if desired.