These turned out to be a perfect appetizer that I will definitely make again.
CURRIED SCALLOP CAKES
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. Prepare the scallop cakes ahead and simply reheat right before guests arrive.
click photo to enlarge
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)*
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.
Makes about 40.