Best Scallop Pancakes Scallops A La Pepin Recipes
SCALLOP PANCAKE WITH CHINESE GREENS
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
SCALLOP PANCAKES - SCALLOPS A LA PEPIN RECIPE
Provided by kathryns
Number Of Ingredients 8
Steps:
- Place all ingredients except oil in food processor and mix well Pour in bowel and mix in chives Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan. It will spread to form a disk about 3 1/2 inches in diameter. Cook about 6 pancakes at a time over medium heat for a total of about 5 minutes, turning them after about 2 1/2 minutes. Repeat with the remaining 1 1/2 tablespoons oil and the remaining batter to make about 12 pancakes total. Transfer to a wire rack to cool for a few minutes before serving.
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