In a small bowl combine all ingredients. Transfer to an airtight container and chill in refrigerator for 30 minutes before serving. Yields one cup.

In sauté pan over low-medium heat, cook shallot in oil until brown. Reserve and refrigerate.

In medium-sized bowl, combine mayonnaise, lemon juice, egg, parsley and spices until well incorporated. Add Panko breadcrumbs and Yukon mashed potatoes to mixture and continue to mix until fully incorporated. Carefully fold in shallots and scallops into mixture.

Form into eight cakes and refrigerate until ready to cook.

Preheat oven to 350°. In a medium-sized sauté pan with 1 tablespoon of oil, sear each side of cakes for 2 minutes or until brown over medium heat. Transfer to oven to bake on cookie sheet for 10 minutes. Makes eight cakes.

Top each cake with a tablespoon aioli and garnish with a sprig of fresh parsley and a mini lime wedge.