Spicy Honey Aioli Creole Scallop Cakes

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 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.