Name: Curried Scallop Cakes
Yield: Makes about 40
Ingredients: 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)*; Vegetable oil

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Curried Scallop CakesCarin Krasner

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.

Recipe notes

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