Asian Scallop Pancakes

Way before I was in his life, Mr. S. was a foodie and a fan of Jacques Pepin. While I loved to cook before we met, I hadn't watched many cooking shows and knew very little about the art of food presentation. He has taught me a lot over the past 3.5 years, and we have learned a lot together, particularly from watching some of our favorites - America's Test Kitchen, Jacques Pepin, and even Chopped.

The other night, we watched a DVRed episode of Jacques Pepin in which he made Scallop Pancake served on a Boston bibb lettuces salad. I have to admit, I thought it was a little odd and certainly questioned the potential deliciousness. But, Mr. S was very enthusiastic about it and I knew it would make him happy to give it a whirl. After all, over the course of our relationship, he has put up with a lot of food quirks on my part - mainly my deep hatred for condiments, particularly white ones - that means no mayo, cream cheese, sour cream, relish, and (perhaps the worst) mustard. So, the least I could do is try to make scallop pancakes. I did a little research and found that they are an popular Asian appetizer. From the first bite, I quickly realized that I had completely underestimated the magazines of these simple treat. They are delicious!

Pancakes

1/4 pound scallops, rinsed under cold water (we used small ones)
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 1/3 cups club soda
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions (or chives)
About 2-3Tbsp canola oil (Jacques used peanut oil, but we didn't have that) for pan frying

Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the scallions.

Heat about 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan. It will spread to form a disk about 3 1/2 inches in diameter. Cook about 6 pancakes at a time over medium heat for a total of about 5 minutes, turning them after about 2 1/2 minutes. (NOTE: Turn the heat down or reduce cooking time as necessary - make sure they don't burn). Repeat with the remaining 1 1/2 tablespoons oil and the remaining batter to make about 12 pancakes total. Transfer to a wire rack to cool for a minute before serving. DO NOT put on a paper towel. They will get soggy!

Serve alone or on a bed of lettuce.  Enjoy!

Romaine Salad

2–3 cups torn lettuce, washed and dried
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
Dash each salt and freshly ground black pepper

Toss the lettuce with the olive oil, lemon juice, and salt and pepper in a medium bowl. To serve, divide the salad among four plates, arrange 3 pancakes alongside or on top of the greens, and serve.

Source: Jacques Pepin Episode 212