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scallop pancakes

Adapted from Jaque Pepin

  • ¼ pound scallops, rinsed under cold water to remove any sand
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ pound scallops, rinsed under cold water to remove any sand
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1⅓ cups club soda
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh chives
  • 3 tablespoons About, peanut oil
  • 2 –3 cups torn Boston lettuce, washed and dried
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons fresh lemon juice
  • Dash each salt and freshly ground black pepper
  1. For the pancakes: Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives.
  2. Heat about 1 1/2 tablespoons of the peanut 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. 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 few minutes before serving.
  3. For the salad: 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.