Creole Scallop Cakes & Spicy Honey Aioli

Prep : 25 minutes + chilling   Cook: 5 minutes / batch makes 20 scallop cakes     (1-1/2 cups aioli sauce)

1           egg beaten
1/2        cup seasoned bread crumbs
2           tablespoons  finely chopped sweet red pepper
4            garlic cloves , minced
2           tablespoons  finely chopped leek (white portion only)
2           tablespoons honey mustard
1           tablespoon minced fresh thyme
1           tablespoon chopped fennel fronds
2           teaspoons  salt-free lemon-pepper seasoning
1-1/2     teaspoons creole seasoning
1           pound sea scallops
COATING :
1           cup panko (Japanese) bread crumbs
4           teaspoons  dried parsley flakes
2           teaspoons coarsely ground pepper
SPICY HONEY AIOLI :
1           cup mayonnaise
1/3        cup honey mustard
1           tablespoon lemon juice
1           tablespoon unsweetened  apple juice
1           teaspoon paprika
1           teaspoon creole seasoning
1/2        teaspoon cajun seasoning
1/3        cup oil

1 .    In a large bowl , combine  the first 10 ingredients  . Place scallops  in a food processor  ; cover  and pulse  until just pureed . Fold in egg mixturs .
2 .    In a shallow bowl , combine  the bread crumbs  , parsley and pepper . Drop  2 tablespoons  scallop  into crumb mixture . Gently coat  and shape  into a 1/2-inch thick patty . Repeat  with remaining  mixture . Cover and refrigerate  for at least 30 minutes .
3 .    Meanwhile , in a small bowl , whisk mayonnaise  , mustard  , lemon juice  , apple juice  and seasonings mixture . Cover and refrigerate until serving.
4 .     In a large skillet  over medium heat  , cook patteis  in oil in batches  for 2 to 3 minutes  on each side  or until golden brown . Drain on paper towels  . Serve with  aioli .

This scrumtious appetizer  can be prepared a day before  . Cook the cakes just before serving.