Rough chop the
scallops and place
in a mixing bowl.
Add all the other
ingredients, but
only 1 1/2 cups of
the panko. Blend
well.
Refrigerate the
mixture for at least
30 minutes to firm
up a little. pour
the other 2 cups of
panko into another
bowl, form the cakes
with rounded
Tablespoon fulls of
the mixture, and
rolling them into
balls.
Coat each ball in
the panko while
lightly pressing the
ball into a
disk(should be about
2' round). Heat
enough oil to cover
the bottom of a
large skillet over
medium/high heat.
When the oil is hot,
fry the cakes till
golden(about 1
1/2minutes per
side). Work in
batches so you don't
overcrowd the pan.
Place on paper
towels to drain.
Scallop cakes can be
refrigerated and
re-heated in a 350
oven for 8-10
minutes just before
serving.
