SCALLOP PANCAKE WITH CHINESE GREENS

Scallop Pancake With Chinese Greens image

Provided by Marian Burros

Time 45m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

Mix scallops with rice flour, shallot and chives. Shape into 8 patties. Set aside.
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.
Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side. Set aside.
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.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 3 grams, TransFat 0 grams