This is a wonderful light lunch for 4. Try it…on the patio in the early spring days with a couple of friends and a glass of chilled wine such as a Sav. Blanc.
- 1/2 cup finely chopped onion
- 1 tbsp. olive oil
- 1 lb. sea scallops
- 1 1/2 cups panko crumbs
- 1 egg, beaten
- 1/4 chopped cilantro
- 2 tbsp. fresh Italian parsley, chopped
- 2 tbsp. peeled ginger, grated
- pinch of salt
- 2 tbsp. peanut oil
- 1/3 cup chopped cilantro
- 1 large lime
- pinch of cumin
- 3/4 cup mayonnaise
Saute the onion in the olive oil until soft. Cool and then transfer to a food processor. Add the scallops, 1/2 cup panko crumbs, egg, cilantro, parsley, ginger and salt. Pulse until almost smooth, making sure there are still bits of scallop. Cover and chill until cold.
Put the remainder panko crumbs in a bowl. Scoop 1/3 cup of the scallop mixture in your hands and form into a ball and shape into a 2 1/2 inch round flat cake. Roll in the panko crumbs and transfer to a parchment lined baking sheet. Repeat for the remaining mixture. (If making the day ahead, cover and refrigerate).
Preheat oven to 450 degrees. Heat peanut oil in a large skillet. Add two cakes at a time and cook until golden on both sides. Remove to the baking sheet. Repeat until all the cakes are done. Bake for about 7-8 minutes until cooked through.
Dollop two cakes per plate with the cilantro mayonnaise. Serve with steamed baby potatoes that have been drizzled with butter.
Cilantro Mayonnaise
- 1/3 cup chopped cilantro
- zest and juice from 1/2 large lime
- pinch of ground cumin
- 3/4 cup mayonnaise (not salad dressing)
Combine all the ingredients in a blender and whirl until well blended.
