Wish Upon A Dish: Tonight is Scallop Pancakes a la Jacques Pepin

July 12, 2010

Tonight is Scallop Pancakes a la Jacques Pepin

I have wanted to make these since I saw Jacques make these on his 2nd PBS show with his daughter, More Fast Food My Way. I finally got bay scallops in my market this week at a very nice price. I think the sea scallops are too big and pretty to waste pureeing (plus the price is never right for that) and I think bay scallops are sweeter, so tonight's the night.

It's still upper 80's here and too hot to eat anything heavy and this sounds just right. Plus, Mondays are salad day in this house. Gives me a break from the weekends, which are always hectic around here.

I also have a cherry fool to make and a mascarpone blackberry pound cake to bake.

Inspired by Jacques Pepin
Pancakes (makes 12)

* 1 pound bay scallops, rinsed under cold water to remove any sand
* 1 cup whole wheat pastry flour
* 1/4 teaspoon baking powder
* 1 1/3 cups club soda
* 2 tablespoon Thai Chili Sauce
* 1 tablespoon soy sauce
* 1 egg
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons minced fresh chives
* About 3 tablespoons peanut oil

Lettuce Salad

* 2–3 cups shredded romaine lettuce, washed and dried
* 2 sliced and quartered plum tomatoes
* 1/2 ball fresh mozzarella, sliced and quartered
* 1 roasted pepper, diced
* 1 tablespoon extra-virgin olive oil
* 1 1/2 teaspoons organic rice wine vinegar
* 1/2 tsp Dijon
* Dash each salt and freshly ground black pepper

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.

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 3 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.

For the salad: Toss the lettuce, tomatoes, cheese and pepper with the dressing. To serve, divide the salad among four plates, arrange 3 pancakes alongside or on top of the greens, and serve.
I also served the last of the vinegar aioli I had made for the tempura. I am in love with that sauce.
I loved the warm, soft pancakes with the cold, crunchy salad.

Berry Pound Cake
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
* 4 ounces (1/2 package) cream cheese
* 4 ounces mascarpone cheese
* 1 1/2 cups granulated sugar
* 4 eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 tablespoon fresh lemon juice
* 2 cups blackberries
* lemon glaze (optional)

1. Preheat oven to 425° F. Using a pastry brush, butter & flour cavity of pan. Using a fine mesh sieve, sift flour, baking powder and salt into a medium-sized bowl, set aside.
2. Put butter, cream cheese and mascarpone in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth. Add sugar, beat until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each addition. Add vanilla and lemon juice and mix to combine. With mixer on low, add the flour mixture in three additions, and beat just until combined.
3. 1 tablespoon flour mixed with raspberries stops them from sinking. Using a large spatula, carefully fold in the blackberries.
4. Bundt pan 45 minutes, or until a cake tester inserted into center comes out clean. Remove from oven and let cool on wire rack for 5 to 10 minutes before removing from pans. Remove from pans drizzle with glaze (if using) and continue to cool on wire racks.

Lemon Glaze

* 2 cups confectioners’ sugar
* 3 to 4 tablespoons fresh lemon juice

1. Using a fine-mesh sieve, sift confectioners’ sugar into a medium bowl. Stir in lemon juice (glaze should be thick but you should still be able to pour it). Add more confectioners’ sugar or lemon juice, as required, to reach your desired consistency.

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