Curried Scallop Cakes Recipe

Curried Scallop Cakes Recipe

Curried Scallop Cakes Recipe

Creamy on the inside and crunchy on the outside, these are fragrant with Indian curry and cilantro.

yield: Makes about 40

Ingredients of Curried Scallop Cakes Recipe

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

Description of Curried Scallop Cakes Recipe

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.

Notes and Tips for Curried Scallop Cakes Recipe

*Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

Source - Epicurious.com