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
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 mixtures .
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 patties in oil in batches for 2 to 3 minutes on each side or until golden brown . Drain on paper towels . Serve with aioli .
This scrumptious appetizer can be prepared a day before . Cook the cakes just before serving.