When I was in culinary school, we were having a class on wine tasting and Chef had asked each student to bring in an appetizer to pair with a wine. I made these scallop cakes, and I served them as a slider on a lightly toasted mini bun, topped with a chili-lime aioli and a smidgen of tomato concasse (Kon-Kah-SAY, sounds fancy, but it’s a diced tomato that’s been peeled and seeded. It was a nice touch, anyway). Well, the cakes were gone in sixty seconds. It’s my go-to appetizer whenever I’m asked to bring something to a gathering.
The panko crumbs give them a nice crispy crunch on the outside, while the inside bursts with the combination of the curry and the sweet butteriness of the scallop. My little tip is, when I’m forming the cakes, I take a 2 1/4 inch cookie cutter and press the scallop mixture into it. By compressing the mixture, the cake won’t fall apart when you fry it. It also insures that all your cakes will be the same size. However, if you don’t have a cookie cutter, you can still roll them into balls and then flatten them with the palm of your hand.
To insure total scallop yumminess, don’t chop the scallops too finely. When you take a bite of one of these cakes, you want that taste of the scallop to be prominent. And, just to kick the dish up a-notch, I found scallop shells at Cost Plus to serve them on. Perfection!
Curried Scallop Cakes