Scallop Pancake With Chinese Greens

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 ½ teaspoons rice vinegar
• ½ tablespoon minced fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    158 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 27 milligrams cholesterol; 616 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Mix scallops with rice flour, shallot and chives. Shape into 8 patties. Set aside.
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.
3. Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side. Set aside.
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.