Scallop Pancake With Chinese Greens
- Total Time
- 45 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
157 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 17 grams protein; 616 milligrams sodium
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.
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