Ingredients
1 large egg, beaten1/2 cup seasoned bread crumbs2 tablespoons finely chopped sweet red pepper2 tablespoons finely chopped leek (white portion only)4 garlic cloves, minced2 tablespoons honey mustard1 tablespoon minced fresh thyme1 tablespoon chopped fennel fronds2 teaspoons salt-free lemon-pepper seasoning1-1/2 teaspoons Creole seasoning1 pound sea scallopsCOATING:1 cup panko bread crumbs4 teaspoons dried parsley flakes2 teaspoons coarsely ground pepperSPICY HONEY AIOLI:1 cup mayonnaise1/3 cup honey mustard1 tablespoon lemon juice1 tablespoon unsweetened apple juice1 teaspoon paprika1 teaspoon Creole seasoning1/2 teaspoon Cajun seasoning1/3 cup canola oil
Preparation
In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture.
In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving.
Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.
