Scallop cakes with chinese greens - house beautiful

12 appetizers

Ingredients

Quantity Ingredient
1 pounds Sea scallops, coarsely chopped
2 tablespoons Rice flour
1 Shallot, finely chopped
1 tablespoon Finely chopped chives
3 ounces Mustard greens
3 ounces Baby spinach
3 ounces Sugar snap peas
1 ounce Enoki mushrooms
4 Pencil-thin scallions
1 tablespoon Olive oil
2 teaspoons Low-salt soy sauce
1 teaspoon Minced fresh ginger
2 teaspoons Lemon juice
½ teaspoon Rice vinegar
½ tablespoon Minced fresh coriander

Directions

In a large bowl mix scallops, rice flour, shallot and chives. Shape into 8 patties and set aside.

Cut mustard greens, spinach and sugar snap peas into slivers. In a large stockpot, boil 1 gallon ofwater and blanch greens for 2 minutes, drain thoroughly and set aside in a bowl. Add enoki mushrooms to the bowl.

Grill scallions on a hot grill or griddle, or brown lightly in a non-stick pan. Mix with other vegetables.

In a non-stick pan, lightly saute the scallop patties about 2 minutes on each side and set aside. Add olive oil to pan and quickly saute greens to warm. Remove pan from heat and stir in soy sauce, ginger, lemon juice, rice vinegar and toss well. Divide the warm greens among 4 plates, place 2 scallop cakes on top of each bed of greens.

Sprinkle with coriander and serve. Serves 4.

House Beautiful/September/93 Scanned & fixed by DP & GG

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