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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 38 |
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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. In a pinch, prepare the scallop cakes ahead and simply reheat right before guests arrive. Read more . Most of the prep time is for chilling mixture in order for the flavors to marry properly. Makes about 38-40 appetizers. Enjoy. Adapted from Bon Appétit. 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.
4. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
5. Transfer scallop cakes to paper towels to drain.
6. **Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.
7. Transfer scallop cakes to platter.
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