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1 lb Sea scallops, coarsely 1 oz Enoki mushrooms
-chopped 4 Pencil-thin scallions
2 tb Rice flour 1 tb Olive oil
1 Shallot, finely chopped 2 ts Low-salt soy sauce
1 tb Finely chopped chives 1 ts Minced fresh ginger
3 oz Mustard greens 2 ts Lemon juice
3 oz Baby spinach 1/2 ts Rice vinegar
3 oz Sugar snap peas 1/2 tb Minced fresh coriander
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
Yields
12 appetizers
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