Curried Scallop Cakes Recipe - Cooking Index
Curried Scallop Cakes Recipe - Cooking Index
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.
Type: Fish, Shellfish| 1 1/2 lbs | 681g / 24oz | Fresh sea scallops - cut 1/4" pieces |
| 3/4 cup | 177ml | Mayonnaise |
| 3 cups | 594g / 20oz | Egg yolks (large) |
| 3 | Green onions - chopped | |
| 1/3 cup | 5.3g / 0.2oz | Chopped fresh cilantro |
| 1 1/2 tablespoons | 22ml | Dry mustard |
| 1 1/2 tablespoons | 22ml | Curry powder |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 3 1/2 cups | 511g / 18oz | 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 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, saute 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 degrees oven 8 minutes.) Transfer scallop cakes to platter.
This recipe yields about 40 cakes.
Source:
Bon Appetit, December 2001
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