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Curried Scallop Cakes
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Who thought you could make cakes with scallops? Be the host with the most and prepare these tasty morsels in advance. Simply reheat right before your guests arrive. Voila. You rock!
makes 3 dozen


1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
3/4 cup low-fat or light mayonnaise
3 large egg yolks
3 green onions, chopped
1/3 cup fresh cilantro, chopped
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
3 1/2 cups Panko breadcrumbs
Vegetable oil

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Curried Scallop Cakes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  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 reach 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.
  4. Transfer scallop cakes to platter. Garnish with sprigs of cilantro.

Per serving: 62 calories, 3g fat, 23 mg cholesterol, 5g carbohydrate, 4g protein, 105mg sodium
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