Scallop Cakes With Chinese Greens

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Servings: 12 servings Difficulty: Advanced
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Crispy pan-seared scallop patties served over a vibrant bed of blanched Chinese greens and enoki mushrooms.
Scallop Cakes With Chinese Greens - House Beautiful recipe image
Scallop Cakes With Chinese Greens - House Beautiful recipe image
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Scallop Cakes With Chinese Greens

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 99.9

Description

This elegant yet approachable dish features tender sea scallops bound with rice flour and fresh herbs, formed into savory cakes and pan-seared until golden. They rest atop a refreshing mixture of mustard greens, baby spinach, and sugar snap peas, which are quickly blanched to retain their crisp-tender texture and bright color. The vegetables are tossed with grilled scallions, earthy enoki mushrooms, and a zesty dressing of soy sauce, ginger, lemon juice, and rice vinegar. The result is a harmonious blend of sweet seafood, bitter greens, and aromatic spice, perfect for a light weeknight dinner or an impressive appetizer.

Ingredients

Directions

  1. In a large bowl, mix the coarsely chopped sea scallops, rice flour, finely chopped shallot, and chopped chives until well combined.
  2. Shape the scallop mixture into 8 even patties and set aside on a plate.
  3. Cut the mustard greens, baby spinach, and sugar snap peas into thin slivers.
  4. In a large stockpot, bring 1 gallon of water to a boil.
  5. Blanch the prepared greens for 2 minutes, then drain thoroughly and place in a serving bowl.
  6. Add the enoki mushrooms to the bowl with the drained greens.
  7. Grill the scallions on a hot grill or griddle until charred, or brown lightly in a non-stick pan.
  8. Mix the grilled scallions with the greens and mushrooms in the bowl.
  9. In a clean non-stick pan, lightly sauté the scallop patties for about 2 minutes on each side until golden brown. Set aside.
  10. Add olive oil to the same pan and quickly sauté the green mixture just to warm through.
  11. Remove the pan from heat and stir in the soy sauce, minced ginger, lemon juice, and rice vinegar. Toss well to combine.
  12. Divide the warm greens among 4 plates.
  13. Place 2 scallop cakes on top of each bed of greens.
  14. Sprinkle with minced fresh coriander and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 99.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 39.7mg14%
Sodium 635.6mg27%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.0g0%
Sugars 6.1g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, chinese cuisine, seafood, mustard greens, enoki mushrooms, scallions, ginger, soy sauce, pan-seared, healthy dinner, appetizer, spinach, sugar snap peas, asian inspired, light meal, vegetables, rice flour, herbs, quick dinner, flavorful
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