crab and scallop cakes gluten free

this will make 19-20 pure cakes using a 18-8 ice cream scoop.
1 lb. lump or backfin crabmeat, 4 oz. bay scallops, 2 T. shallots, 3 garlic cloves, 1/4 c. dry white wine, 1/8 c. scallion, 1/3 c. cilantro, 1 egg, 1/8 c. butter, 1 tsp. sea salt, 2 T. red pepper, 1/3 c. heavy cream, 1/4 tsp. cayenne pepper, brandy 1 T.