Receta Curried Scallop Cakes
by Global Cookbook

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Ingredientes

1 1/2 Tbsp. dry mustard
1 1/2 Tbsp. curry pwdr
3/4 tsp salt
1/2 tsp freshly-grnd black pepper
3 1/2 c. panko (Japanese breadcrumbs) (available at Asian markets and in the Asian section of some supermarkets) Vegetable oil as needed

Mix first 9 ingredients and 1 1/2 c. panko in large bowl to blend. Cover mix and chill 1 hour.
Place remaining 2 c. panko on large plate. Form scallop mix into balls, using 1 heaping Tbsp. for each. Coat in panko, flattening slightly.
Heat sufficient vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, saute/fry scallop cakes till golden brown and cooked through, about 1 1/2 min per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hrs ahead. Cold, then cover and chill. Reheat on baking sheet in 350 degrees oven 8 min.) Transfer scallop cakes to platter.
This recipe yields about 40 cakes.
Comments: 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.
Yield: 40 cakes