Scallop Pancake With Chinese Greens

• 1 pound sea scallops, coarsely chopped
• 1 tablespoon rice flour
• 1 shallot, finely chopped
• 1 tablespoon finely chopped chives
• 3 ounces mustard greens
• 3 ounces baby spinach or tender leaves
• 3 ounces sugar snap peas
• 1 ounce enoki mushrooms
• 4 very slender scallions
• 1 tablespoon olive oil
• 2 teaspoons low-salt soy sauce
• 1 teaspoon minced fresh ginger
• 2 teaspoons lemon juice
• 1 1/2 teaspoons rice vinegar
• 1/2 tablespoon minced fresh coriander

1. Mix scallops with rice flour, shallot and chives.
2. Shape into 8 patties.
3. Set aside.
4. Cut mustard greens, spinach and sugar snap peas into slivers, and blanch 2 minutes in boiling water.
5. Drain thoroughly, set aside in a bowl.
6. Add enoki mushrooms to the bowl.
7. Grill scallions on a grill or griddle, or brown them lightly in a nonstick pan.
8. Mix with the other vegetables.
9. Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side.
10. Set aside.
11. Add olive oil to pan and quickly saute the greens to warm.
12. Add soy sauce, ginger, lemon juice and rice vinegar; toss well.
13. Divide warm greens among 4 plates, place 2 scallop cakes on top of each, sprinkle with fresh coriander, and serve.

rice flour, shallot, chives, greens, baby spinach, sugar snap peas, enoki mushrooms, scallions, olive oil, lowsalt, fresh ginger, lemon juice, rice vinegar, fresh coriander

Taken from cooking.nytimes.com/recipes/9220 (may not work)