 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
|
Creamy on the inside and crunchy on the outside, these are fragrant with Indian curry and cilantro. Scallops are a less expensive alternative to crab, and they make a moist, plump little cake. Prepare the scallop cakes ahead and simply reheat right before guests arrive. 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 cups panko (japanese breadcrumbs) |
vegetable oil |
Directions:
1. Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
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.
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. (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.
4. *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.
|
|