Scallop Pancake With Chinese Greens

Name: Scallop Pancake With Chinese Greens
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pound sea scallops, coarsely chopped; 1 tablespoon rice flour; 1 shallot, finely chopped; 1 tablespoon finely chopped chives; 3 ounces mustard greens; 3 ounces baby spinach or tender leaves; 3 ounces sugar snap peas; 1 ounce enoki mushrooms; 4 very slender scallions; 1 tablespoon olive oil; 2 teaspoons low-salt soy sauce; 1 teaspoon minced fresh ginger; 2 teaspoons lemon juice; 1 1/2 teaspoons rice vinegar; 1/2 tablespoon minced fresh coriander

Recipe from Joachim Splichal

Adapted by Marian Burros

Total Time: 45 minutes
Rating: 3(13)
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Ingredients

Yield:4 servings

1pound sea scallops, coarsely chopped
1tablespoon rice flour
1shallot, finely chopped
1tablespoon finely chopped chives
3ounces mustard greens
3ounces baby spinach or tender leaves
3ounces sugar snap peas
1ounce enoki mushrooms
4very slender scallions
1tablespoon olive oil
2teaspoons low-salt soy sauce
1teaspoon minced fresh ginger
2teaspoons lemon juice
1½teaspoons rice vinegar
½tablespoon minced fresh coriander

Ingredient Substitution Guide

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Preparation

Step 1
Mix scallops with rice flour, shallot and chives. Shape into 8 patties. Set aside.
Step 2
Cut mustard greens, spinach and sugar snap peas into slivers, and blanch 2 minutes in boiling water. Drain thoroughly, set aside in a bowl. Add enoki mushrooms to the bowl. Grill scallions on a grill or griddle, or brown them lightly in a nonstick pan. Mix with the other vegetables.
Step 3
Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side. Set aside.
Step 4
Add olive oil to pan and quickly saute the greens to warm. Add soy sauce, ginger, lemon juice and rice vinegar; toss well. Divide warm greens among 4 plates, place 2 scallop cakes on top of each, sprinkle with fresh coriander, and serve.