Curried Scallop Cakes
From lunasea 17 years ago
- 20 minutes to make
- Serves 38
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. See less
Ingredients
- 1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces shopping list
- 3/4 cup mayonnaise shopping list
- 3 large egg yolks shopping list
- 3 green onions, chopped shopping list
- 1/3 cup chopped fresh cilantro shopping list
- 1 1/2 tablespoons dry mustard shopping list
- 1 1/2 tablespoons curry powder shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 3 1/2 cups panko (Japanese breadcrumbs)* shopping list
- vegetable oil shopping list
How to make it
- 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.
The Rating
Reviewed by 10 people-
A huge 5 for these dear Vickie! Love scallops, the flavors sould fantastic. Many thanks.......
juliecake
in Bluffdale loved it
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oh my...big 5 is definitely deserved here.. great post, GF!!
greekgirrrl
in Long Island loved it
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oooohhh...this looks really great! Thanks
kathye
in loved it
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