INGREDIENTS
1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
¾ cup mayonnaise
3 large egg yolks
3 green onions, chopped
1 tablespoon grated ginger
1/3 cup chopped fresh cilantro
1 ½ tablespoons dry mustard
1 ½ tablespoons curry powder
¾ teaspoon salt
½ teaspoon ground black pepper
3 ½ cups Japanese breadcrumbs
Vegetable oil
PREPARATION
Mix first ten ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate for one hour.
Place the remaining 2 cups panko on large plate. Form scallop mixture into balls, using one heaping tablespoon for each. Coat in panko, flattening slightly.
Heat enough vegetable oil in a 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.