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
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. (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.
*Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.