Combine chopped fish and scallops in a medium bowl and dust with flour. In a separate bowl, combine remaining ingredients except olive oil and mix well.

Combine the contents of both bowls and mix well. Mixture should be the consistency of moist cookie dough. Divide mixture into 4 equal portions. Form 2 balls out of each portion and then press each into cakes, about 3/4-inch thick. Make sure that the cakes hold together and don’t fall apart. If they are too moist, add a light dusting of flour evenly over the mixture. If they are too dry, add a little more mayonnaise.

Heat a thin layer of olive oil in a large skillet over medium heat. Add the 8 cakes and lightly brown on both sides until just cooked throughout. You can also lightly brown the cakes and then finish cooking them through in a preheated 350 degree oven for 5 – 6 minutes.

Serve immediately and top with your favorite sauce - lemon aioli, cocktail sauce, tartar sauce, etc.