This is inspired by a recipe I saw on the tube, but far enough back that I can’t remember where. It made a really nice Sunday evening supper on Valentines Day weekend…
Serves two
Ingredients
- 3/4 lb scallops (small scallops are fine)
- 3 eggs
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp ground pepper
- about 1/4 cup water
- 4 scallions sliced diagonally into 1/2 inch slices
- Oil to grease a griddle or pan
Directions
- Purée scallops in a food processor
- Add eggs to the pureed scallops and process until blended
- Add flour and process until blended
- Add salt and pepper and pulse the mixture just to mix
- Pour the mixture from the food processor into a bowl.
- Add enough water to bring the consistency to a thick batter
- Stir the chopped scallions into the mixture with a spatula
- Add about 1 Tbs oil to a griddle or pan heated to medium low
- Pour about 1/3 cup of the scallop batter onto the griddle to make each pancake
- Cook each pancake for approximately 2-3 minutes.
- When bubbles begin to appear in the pancake, flip and cook for approximately 2 minutes.
- Remove from heat and place in warm oven to retain heat while you cook the remaining pancakes
Serving suggestions
I served two pancakes per serving over a salad of young spinach greens, red bell peppers, sliced avacado dressed with a drizzle of olive oil and lime juice.