Curried Scallop Cakes

Curried Scallop Cakes
Curried Scallop Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

Ingredients

  • 1 1/2

    pounds fresh sea scallops cut 1/4" pieces

  • 3/4

    cup mayonnaise

  • 3

    large egg yolks

  • 3

    green onions chopped

  • 1/3

    cup chopped fresh cilantro

  • 1 1/2

    tablespoons dry mustard

  • 1 1/2

    tablespoons curry powder

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 3 1/2

    cups panko (Japanese breadcrumbs) (available at Asian markets and in the Asian section of some supermarkets)

  • Vegetable oil as needed

Directions

Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour. Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly. Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350 degrees oven 8 minutes.) Transfer scallop cakes to platter. This recipe yields about 40 cakes.

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