• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 1/2 pounds fresh sea scallops cut into 1/4 inch pieces or gently pulsed in food processor
  • 3/4 cup mayonnaise
  • 3 large egg yolks
  • 3 scallions, 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 cups panko (Japanese breadcrumbs)
  • Vegetable oil
  1. Instructions
  2. Mix first 9 ingredients and 1 1/2 cups of panko in a large bowl to blend. Cover mixture and refrigerate 1 hour.
  3. Place remaining 2 cups panko on large plate. Take one heaping table spoon of scallop mixture and roll it into a ball and coat completely in the panko crumbs. Then, if you have a cookie cutter or ring mold, press it into the mold to form a round cake.
  4. Heat enough vegetable oil in a large, heavy skillet over medium-high heat to come 1/4 inch up sides of pan.
  5. Working in batches, saute scallop cakes until golden and cooked through. Transfer scallop cakes to paper towels to drain.
  6. These can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350 degree oven for 8 minutes. They also freeze well. I place them in an airtight container, and then reheat in a 350 degree oven until heated through.