Remember the Tian of Brixton Scallop and Crab Mousse from last night? Well, no real stroke of genius here other than to put about 1 cup of panko breadcrumbs in the mix, with some chopped up scallions and cilantro (coriander). I gave them a final dip in more panko breadcrumbs before pan-frying them in a little vegetable oil for 4-5 minutes on each side. Good way to use up leftovers in a different way. This would work with any seafood mousse, really. The Lemongrass and Ginger Sauce was a nice compliment, as before.
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