Crispy Curried Scallop Cakes Recipes

CURRIED SCALLOP CAKES

Steps:

• 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.

CURRIED SCALLOPS

Steps:

• Melt butter, add onion and cook gently until softened.
• Add flour and curry powder, mix well.
• Gradually add milk and mayonnaise, stirring continuously.
• Cook until sauce starts to thicken, then add scallops.
• Leave on heat until scallops are just cooked - Don't over cook them!
• Remove from heat, add egg and lemon juice.
• Stir well, and serve hot over rice, or leave to cool and make into pies.

CREOLE SCALLOP CAKES

Steps:

• In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

SCALLOP CAKES

Steps:

• Heat olive oil in a non stick skillet on medium heat.
• Add the onion and cook until tender, but not brown. Let cool.
• In a food processor, coarsely chop scallops -- do not over process.
• Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
• Form into 8 1/2 inch thick patties, about 3 inches in diameter.
• Place patties on plate or baking sheet and chill for 1-6 hours.
• Preheat oven to 450°F.
• heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
• Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
• Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

CRISPY CURRIED SCALLOP CAKES

Steps:

• 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.
• 4.Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
• 5.Transfer scallop cakes to paper towels to drain.
• 6.**Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.
• 7.Transfer scallop cakes to platter.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

SHRIMP. SCALLOP AND ASPARAGUS CAKES

Steps:

• Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
• Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
• Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
• Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
• Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
• Note: I add a little lime juice, garlic and ginger and don't use salt.

CRISPY SCALLOP CAKES WITH BALSAMIC DRESSED TOMATOES

Steps:

• Rinse the scallops in fresh water and dry, then chop the scallops.
• The pieces should be about the size of a kernel of corn.
• Chop the mozzarella into the same sized pieces as the scallops.
• Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
• Cover and chill for at least an hour.
• Shortly before cooking, rinse the tomatoes and half length-wise.
• Toss with vinegar and olive oil.
• Set aside.
• Once chilled, you will need to work quickly.
• Form mixture into two inch balls.
• Heat a non-stick pan over med-high heat.
• Add butter.
• As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
• Press down on each ball to form the patty shape.
• The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
• So, cook until the patty is dark brown and you can turn it easily.
• If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
• Once the patties are brown on both sides, remove from pan and drain on a paper towel.
• The cheese should be crispy on both sides and should not stick.
• Serve topped with the tomato mixture.
• I like to serve them as a first course: two patties with a few tomato halves on top of each one.