I recently had dinner at Ruth’s Chris and eating their crab cakes inspired this recipe. Crab cakes are wonderful but crab can be very expensive. Sea Scallops are a favorite of mine. I just love their sweet flavor. When I make this recipe I cut it in half unless I’m serving guests.
I like to serve this over a bed of greens as an entree, but you can make smaller scallop cakes and serve them as an appetizer. I’ve even made them “bite-sized” to serve along with other Hors d’Oeuvres. But…any way you serve these Scallop Cakes, they are sure to please.
- 1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
- 3/4 cup mayonnaise
- 3 large egg yolks
- 3 shallots, minced
- 1/3 cup chopped fresh cilantro
- 1 1/2 tablespoons dry mustard
- dash of Tabasco sauce
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 1/2 panko (Japanese breadcrumbs)*
- Vegetable oil
*Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.
- 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.
- DO AHEAD 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.
- Serve with lots of Tartar Sauce and a wedge of lemon