Crispy Curried Scallop Cakes

Name: Crispy Curried Scallop Cakes
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 35 serving(s)
Ingredients: 1 1/2 lbs 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 breadcrumbs (Japanese breadcrumbs); vegetable oil

Submitted by Chef #1456216

"From Bon Appetit"

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Ready In:: 1hr 40mins
Ingredients:: 11
Serves:: 35

ingredients

1 ¹⁄₂ lbs 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 breadcrumbs (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.