Curried Scallop Cakes Recipe

Name: Curried Scallop Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces; 3/4 cup mayonnaise; 3 large egg yolks; 3 green onions, chopped; 1/3 cup chopped fresh cilantro; 1 1/2 tablespoons dry mustard; 1 1/2 tablespoons curry powder; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 3 1/2 cups panko (Japanese breadcrumbs)*; Vegetable oil

Servings: persons

1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
3/4 cup mayonnaise
3 large egg yolks
3 green onions, chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups panko (Japanese breadcrumbs)*
Vegetable oil

1
Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend.
2
Cover mixture and refrigerate 1 hour.
3
Place remaining 2 cups panko on large plate.
4
Form scallop mixture into balls, using 1 heaping tablespoon for each.
5
Coat in panko, flattening slightly.
6
Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan.
7
Working in batches, saute scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
8
Transfer scallop cakes to paper towels to drain.
9
(Can be made 4 hours ahead.
10
Cool, then cover and refrigerate.
11
Reheat on baking sheet in 350F oven 8 minutes.)
12
Transfer scallop cakes to platter.
13
*Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces, 3/4 cup mayonnaise, 3 large egg yolks, 3 green onions, chopped, and more.

Yes, Curried Scallop Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Scallop Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions