Curried Scallop Cakes Recipes

CURRIED SCALLOP CAKES

Steps:

• 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, sauté 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°F oven 8 minutes.) Transfer scallop cakes to platter.
• *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

CREOLE SCALLOP CAKES

Steps:

• In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

CURRIED SCALLOPS

Steps:

• Melt butter, add onion and cook gently until softened.
• Add flour and curry powder, mix well.
• Gradually add milk and mayonnaise, stirring continuously.
• Cook until sauce starts to thicken, then add scallops.
• Leave on heat until scallops are just cooked - Don't over cook them!
• Remove from heat, add egg and lemon juice.
• Stir well, and serve hot over rice, or leave to cool and make into pies.

CRISPY CURRIED SCALLOP CAKES

Steps:

• 1.Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
• 2.Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
• 3.Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan.
• 4.Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
• 5.Transfer scallop cakes to paper towels to drain.
• 6.**Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.
• 7.Transfer scallop cakes to platter.