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