Curried Scallop Cakes

Ingredients

• 1.5 tablespoons curry powder 
• 1.5 tablespoons ground mustard dry
• 3 large egg yolk 
• 0.3 cup cilantro leaves fresh chopped
• 3  spring onion chopped
• 0.5 teaspoon pepper black
• 0.8 cup mayonnaise 
• 3.5 cups panko bread crumbs (Japanese breadcrumbs)
• 0.8 teaspoon salt 
• 1.5 pounds scallops fresh cut into 1/4-inch pieces
• 40 servings vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

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 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.
4. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.)
5. Transfer scallop cakes to platter.
6. *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.