Scallop Pancake With Chinese Greens Recipe

Name: Scallop Pancake With Chinese Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix scallops with rice flour, shallot and chives.
2
Shape into 8 patties.
3
Set aside.
4
Cut mustard greens, spinach and sugar snap peas into slivers, and blanch 2 minutes in boiling water.
5
Drain thoroughly, set aside in a bowl.
6
Add enoki mushrooms to the bowl.
7
Grill scallions on a grill or griddle, or brown them lightly in a nonstick pan.
8
Mix with the other vegetables.
9
Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side.
10
Set aside.
11
Add olive oil to pan and quickly saute the greens to warm.
12
Add soy sauce, ginger, lemon juice and rice vinegar; toss well.
13
Divide warm greens among 4 plates, place 2 scallop cakes on top of each, sprinkle with fresh coriander, and serve.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound sea scallops, coarsely chopped, 1 tablespoon rice flour, 1 shallot, finely chopped, 1 tablespoon finely chopped chives, and more.

Yes, Scallop Pancake With Chinese Greens falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scallop Pancake With Chinese Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions