2 pounds diced fresh sea scallops
10 oz mayonnaise
5 egg yolks
10 diced green onions
6 oz chopped cilantro
2 oz dry mustard
1 oz curry powder
salt
pepper
20 oz Japanese breadcrumbs
16 oz vegetable oil
Mix the ingredients through the breadcrumbs, saving half the latter. Spread remaining breadcrumbs on a dish. Form scallop mix into balls, using a tablespoon or so for each. Put balls on the breadcrumbs, covering them with loose crumbs, and pressing to flatten and stick crumbs to balls. Press together sides of cake to firm up and make them round.
Heat 1/4 inch or so of oil in pan over medium heat. Saute scallop cakes until they are golden and cooked throughout, about 2 minutes per side. Use spatula to place cakes in and out of pan, to avoid breaking them apart.
Makes about 50.