Firefly, and recipes, Scallop Cake with Spicy Peach Salsa

Hey every one, this is a new recipe, Scallop cakes, 1 pound sea scallops, 1/2 cup mayonnaise, 2 tablespoons finely minced cilantro, 1 to 11/2 teaspoons curry powder, 1 teaspoon Dijon mustard, 2 extra-large egg yolks, 21/2 cups panko  bread crumbs, 3/4 cup peanut or canola oil.    Wash scallops and dry well,  olace on a cutting board and finely chop into uniform pieces,  transfer to a large bowl, add mayonnaise, cilantro, curry, Dijon mustard, egg yolks, 1 cup panko bread crumbs, and  1/4 teaspoon salt, mix well and  refrigerate for 1 hour.  Place remaining breadcrumbs on a large plate, scoop out 24 small ball of the scallop mixture, roll each in bread-crumbs,  flattening slightly, they are ready to fry at this point, or you may  refrigerate them until ready to cook, place  about 1/4-inch of oil in  a large skillet, heat oil until hot, add scallop cakes and fry on both sides until golden brown, about 2 minute on each side, you may need to do this in two batches,  these may be reheated at 375, for 8 minute, top each with a spoonful of  peach salsa.

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