Recipe information
Yield
Makes about 40 Servings
Ingredients
1
1/2 pounds fresh sea scallops, cut into 1/4-inch 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 ground black pepper
3
1/2 panko (Japanese breadcrumbs)*
Vegetable oil
Need to make a substitution?
Preparation
Step 1
Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
Step 2
Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
Step 3
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. DO AHEAD Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.