Scallop Pancake With Chinese Greens
Published April 20, 1993
- Total Time
- 45 minutes
- Rating
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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 ½ teaspoons rice vinegar
½ tablespoon minced fresh coriander
Nutritional analysis per serving (4 servings)
13 grams carbs; 27 milligrams cholesterol; 157 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 616 milligrams sodium; 17 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes