Scallop Pancakes with Chinese Greens

Name: Scallop Pancakes with Chinese Greens
Cuisine: Chinese
Ingredients: 2 tablespoons rice flour; 450 g (1 lb) scallops, including corals, coarsely chopped; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped shallots; ½ teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon salt; 2 tablespoons extra virgin olive oil plus extra if needed; ½ teaspoon freshly ground five-pepper mixture or black pepper; 450 g (1 lb) Chinese greens, such as Chinese flowering cabbage or bok choy; 450 g (1 lb) Chinese greens, such as Chinese flowering cabbage or bok choy; 2 tablespoons extra virgin olive oil; 450 g (1 lb) Chinese greens, such as Chinese flowering cabbage or bok choy; 1 teaspoon light soy sauce; 3 tablespoons finely sliced garlic; 1 tablespoon finely chopped fresh coriander, to garnish; 2 teaspoons lemon juice; 450 g (1 lb) scallops, including corals, coarsely chopped

Preparation info

Serves
4
(makes 8 pancakes)

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

In this delectable recipe, sweet scallops are made into tasty pancakes and paired with fresh, slightly bitter Chinese greens. It is a classic Chinese combination which I have altered slightly to create a fusion recipe that serves as a starter for eight or a main course for four.

Ingredients

For the Pancakes

450 g (1 lb) scallops, including corals, coarsely chopped
2 tablespoons

Asia
China
Fish course
Starter
Pescatarian

Method

Combine the scallops with the rice flour, shallots, chives, salt and pepper. Set aside.

Cut the Chinese greens into 7.5 cm (3 in) pieces.

Heat the 2 tablespoons of olive oil in a non-stick frying-pan. Form the scallop mixture into eight pancakes in the pan (you may have to do this in