Scallops with Edamame Pancakes & Soy Drizzling Sauce

Once in a while the Food Matters Project really opens my eyes to a new method of cooking or a new (to me) method to prepare food. This dish is one of them and I can see myself making these often when we cook Asian inspired dishes (which is all the time).

They come together easily and you could get creative with the drizzle. I added a bit of cilantro to the edamame batter for a fresh herb flavor and a couple small drops of chili oil to the drizzle to to spice it up.

I also seared up some scallops to go with the pancakes, a perfect complement, and served them with a bed of rice over baby spinach leaves.

Thanks to Kathleen and Tom, The Lushers, for picking a great recipe pick! This post is part of the Food Matters Project, don’t miss the creative dishes the rest of our members created this week.


Edamame Pancakes with Soy Drizzling Sauce

From

Asian inspired edamame pancaked adapted from the Food Matters Cookbook by Mark Bittman

00:20
00:05
00:15

cal Energy 170kcal

fat Total lipid (fat) 11g

sat fat Fatty acids, total saturated 2g

chol Cholesterol 47mg

High sodium Sodium, Na 1030mg

carbs Carbohydrate, by difference 9g

Serving size 116g Calories from fat 99kcal Fiber 3g Protein 10g Sugar 3g
4 servings

Ingredients

  • 1/4 cup light soy sauce
  • 1 tablespoon rice vinegar or sake
  • 2 tablespoons sesame oil, divided
  • 1 teaspoon sugar
  • 2 teaspoons garlic, minced, optional, divided
  • 1 teaspoon ginger, minced, optional
  • 1 drop chili oil or a sprinkle of crushed red pepper, optional
  • 2 cups fresh or frozen edamame
  • 1 egg
  • 1/2 cup sliced scallions
  • 1/4 cup fresh cilantro, chopped
  • whole wheat, brown rice, or all purpose flour, as needed
  • kosher salt & freshly ground pepper
  • vegetable oil, for frying

Directions

  1. Heat oven to 200°. Bring a pot of water to a boil. Combine the soy sauce, rice vinegar, half the sesame oil, sugar, 1 teaspoon of the garlic, ginger, and chili oil (if you’re using them), in a small bowl.
  2. Add the edamame to the boiling water & cook until tender, 5-10 minutes. Drain, reserving 1 cup of the cooking liquid.
  3. Transfer the beans to a food processor & pulse a couple of times to break them down, then add the remaining 1 tablespoon of sesame oil, the remaining teaspoon of garlic, the egg, scallions, and cilantro. Process until combined, but not finely puréed; you want a thick batter with some texture that drops from a spoon. If the mixture is too stiff, stir in a little of the reserved cooking liquid; if too wet, add a little flour. Sprinkle with salt & pepper & stir until the mixture is thoroughly combined.
  4. Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil. Working in batches, spoon on the batter, making any size pancakes you like. Cook until the top sets & the bottom is browned, about 4 minutes. Turn & cook the other side for a couple minutes more. Keep the finished griddle cakes in the warm oven while you finish the others. Serve hot or at room temperature with the soy drizzling sauce and the optional seared scallop, recipe found at the link below.

Tips

  • Form the pancaked into small balls with your hands, then push them flat between your palms and drop them onto the pan.

Scallop recipe found here

 

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::: keelymarie :::

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