Crispy Curried Scallop Cakes

From Bon Appetit

• Ready In: 1 hr 40 mins
• Serves: 35

Ingredients

• 1 1⁄2 lbs 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 breadcrumbs (Japanese breadcrumbs)
•  vegetable oil

Directions

1. 1.Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
2. 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. 3.Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan.
4. 4.Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
5. 5.Transfer scallop cakes to paper towels to drain.
6. 6.**Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.
7. 7.Transfer scallop cakes to platter.