Crispy Curried Scallop Cakes

• 1 12 lbs fresh sea scallops, cut into 1/4-inch pieces
• 34 cup mayonnaise
• 3 large egg yolks
• 3 green onions, chopped
• 13 cup chopped fresh cilantro
• 1 12 tablespoons dry mustard
• 1 12 tablespoons curry powder
• 34 teaspoon salt
• 12 teaspoon ground black pepper
• 3 12 cups panko breadcrumbs (Japanese breadcrumbs)
• vegetable oil

1. 1.Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend.
2. Cover mixture and refrigerate 1 hour.
3. 2.Place remaining 2 cups panko on large plate.
4. Form scallop mixture into balls, using 1 heaping tablespoon for each.
5. Coat in panko, flattening slightly.
6. 3.Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan.
7. 4.Working in batches, saute scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
8. 5.Transfer scallop cakes to paper towels to drain.
9. 6.
10. **Can be made 4 hours ahead.
11. Cool, then cover and refrigerate.
12. Reheat on baking sheet in 350F oven 8 minutes.
13. 7.Transfer scallop cakes to platter.

mayonnaise, egg yolks, green onions, fresh cilantro, mustard, curry powder, salt, ground black pepper, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/crispy-curried-scallop-cakes-400835 (may not work)