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2 pounds fresh sea scallops, pureed in food processor (or cut into 1/4-inch
pieces)
10 oz mayonnaise
5 large egg yolks
10 green onions, chopped
1/2 cup chopped fresh cilantro
2 1/2 tablespoons dry mustard
2 1/2 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground black pepper
20 oz (by weight) panko (Japanese breadcrumbs)*
16 oz vegetable oil (enough for a few batches)
Mix thoroughly first 9 ingredients and 8 oz panko in large bowl. Spread
remaining panko on a large plate. Form scallop mixture into balls, using 1
heaping tablespoon for each. Place on plate of panko, cover with loose crumbs,
and press to flatten and adhere crumbs to scallop ball. Press together sides of
cake to firm them up and make them round.
Heat 1/4 inch vegetable oil in heavy large skillet over medium-high heat.
Working in batches, sauté scallop cakes until golden and cooked through, about 2
minutes per side. Use spatula to gently place cakes in pan, to avoid them
breaking apart. Transfer scallop cakes to baking sheet.
Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat in 350°F
oven 8 minutes.
Makes about 50.