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Рецепт Curried Scallop Cakes
by Global Cookbook

Curried Scallop Cakes
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Ингредиенты

  • 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

Инструкции

  1. Mix first 9 ingredients and 1 1/2 c. panko in large bowl to blend. Cover mix and chill 1 hour.
  2. Place remaining 2 c. panko on large plate. Form scallop mix into balls, using 1 heaping Tbsp. for each. Coat in panko, flattening slightly.
  3. 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.
  4. This recipe yields about 40 cakes.
  5. 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.
  6. Yield: 40 cakes