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.
- *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.86 Kcal (309 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 7% | |
|---|---|---|---|
| Cholesterol | 22.66mg | 8% | |
| Sodium | 259.44mg | 11% | |
| Potassium | 66.33mg | 1% | |
| Total Carbs | 4.28g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 6.3mg | 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 | 1% | |
| 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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