CURRIED SCALLOP CAKES
Categories Shellfish Appetizer Fry Cocktail Party New Year's Eve Scallop Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 40
Number Of Ingredients 11
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.
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irfan sultani
[email protected]These cakes are a bit pricey to make, but they're worth it. They're so delicious and they're sure to impress your guests.
MD Soyfor
[email protected]I've made these cakes several times and they're always a hit. They're a great way to impress your guests.
Tita Shaima
[email protected]These cakes are a bit spicy, but I like that. If you don't like spicy food, you can reduce the amount of curry powder.
Uchenna Nwankwo
[email protected]I love the combination of curry and scallops. These cakes are a great way to enjoy both flavors.
UH IMRAN KHAN
[email protected]These cakes are a great way to use up leftover scallops. I had some scallops that were about to go bad, so I made these cakes and they were delicious.
dean stamper
[email protected]I've never made scallop cakes before, but these were so easy to make and they turned out great. I'll definitely be making them again.
Md Sharifuddin
[email protected]I made these cakes for a special occasion and they were a big hit. They're elegant and delicious.
Shani_wri8ss07
[email protected]These cakes are a great way to get kids to eat seafood. My kids loved them and they didn't even realize they were eating scallops.
Umar Shaikh
[email protected]I'm not a big fan of curry, but I really liked these cakes. The curry flavor was subtle and it didn't overpower the scallops.
Md khademul Islam
[email protected]These cakes are so easy to make and they're always a hit. I've made them for parties, potlucks, and even just for a weeknight dinner.
Nantumbwe Doreen
[email protected]I love the crispy panko crust on these cakes. It adds a nice texture and flavor.
charles bristone
[email protected]These are a great appetizer or main course. I served them with a side of rice and vegetables and they were a hit.
Mizan Siddiquee
[email protected]I made these cakes for my family and they loved them. They're a great way to use up leftover scallops.
Domanatica Miller
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were cooked through but still moist and flavorful.
Kate Egbo
[email protected]These are the best scallop cakes I've ever had. The curry gives them such a unique flavor.
ABu UmamaH KHaN
[email protected]I've made these cakes several times now and they're always a favorite. They're so easy to make and they're always a crowd-pleaser.
King Shamil
[email protected]These were delicious! I made them for a party and they were a big hit. Everyone loved them.
Easmin Akthee
[email protected]I love the combination of flavors in these cakes. The curry and the scallops go so well together. I also like that they're easy to make.
Norah Ombwayo
[email protected]These scallop cakes were a hit! The curry gave them a delicious flavor and the panko crumbs added a nice crunch. I served them with a side of mango chutney and they were perfect.