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Ingredientes
- 1 1/2 lb fresh sea scallops cut 1/4" pcs
- 3/4 c. mayonnaise
- 3 lrg egg yolks
- 3 x green onions minced
- 1/3 c. minced fresh cilantro
- 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
Direcciones
- 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
