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°F oven 8 minutes.
- Transfer scallop cakes to platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.75 Kcal (326 kJ) | ||
| Calories from fat | 40.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 23.85mg | 8% | |
| Sodium | 273.1mg | 11% | |
| Potassium | 69.82mg | 1% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 6.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 155.31 Kcal (650 kJ) | ||
| Calories from fat | 81.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 7% | |
|---|---|---|---|
| Cholesterol | 47.64mg | 8% | |
| Sodium | 545.55mg | 11% | |
| Potassium | 139.48mg | 1% | |
| Total Carbs | 8.99g | 2% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.7g | 1% | |
| Protein | 10.07g | 10% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.2mg | 3% | |
| Calcium | 13.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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