Skip to main content

Scallop Balls

Chef: Lana Garland

Cooking time: 45

Cooking method: Pan-fry


  • 200g Scallops
  • 200g White fish fillet
  • 1T Pickled pink ginger, finely chopped
  • 1/2t Salt
  • 1/2C Panko breadcrumbs
  • 2T Sesame seeds
  • Mayonnaise (preferably the Japanese brand Kyupi)
  • Tonkatsu sauce (I used the Bulldog brand)
  • Oil for frying

Cooking instructions

  1. Divide the scallops in half. Place half in the bowl of a food processor with the fish, ginger and salt, process to a fine paste; it turns a beautiful apricot colour because of the scallop roe. Using a flexible spatula, scrape the scallop paste into a small bowl.
  2. Finely chop the remaining half of the scallop, add to the scallop paste and mix through. If you have time, cover the bowl and put in the fridge for half an hour to firm up.
    Place Panko crumbs and sesame seeds into a small bowl and mix thoroughly.
  3. Take a tablespoon of the paste and roll it into a ball in your hands. Place it into the bowl with the breadcrumbs and swirl the bowl around to coat the ball of paste in the crumbs. Place the crumbed ball on a plate. Continue until all the paste is used up.
  4. Heat about three cm of oil in a saucepan or pan, use a deep fryer if you have one. If you are using a thermometer, the oil should be between 180C and 200C.
  5. If not when the surface is shimmering and a cube of dry bread takes about 30 seconds to brown. It is important that the oil is hot enough otherwise the end result will be very greasy.
  6. Fry the scallop balls until golden.
    Drain well and serve with mayonnaise and Tonkatsu sauce while hot.

Image: courtesy Whitianga Scallop Festival
Recipe: Lana Garland, Whitianga Scallop Festival