|Steamed Mustard Greens and Scallop Cakes
Chef Rodelio Aglibot, formerly of Yi Cuisine –
Los Angeles, CA
Adapted by StarChefs.com
Yield: 4-6 Servings
- 1 bunch mustard greens, stemmed and thinly sliced
- 2 pounds bay scallops
- 1 Tablespoon lemon juice
- 1 egg white
- 1 Tablespoon ginger, grated
- 1 Tablespoon lemon zest
- ½ Tablespoon red pepper flakes
- 1 teaspoon sugar
- Salt and pepper, to taste
- Olive oil
- Lemon juice
Blanch the greens by submerging them in boiling water very
briefly and then immediately shocking them in ice water. Dry
the greens and squeeze out any excess water. Set aside.
Blend 1 pound of the scallops in a food processor to the
consistency of a mousse or paste. Add the lemon juice, egg
white, ginger, lemon zest, red pepper flakes and sugar; continue
to process until smooth. Season with salt and pepper to taste.
Add the mustard greens and remaining scallops and pulse until
well mixed, while trying to maintain some texture of the scallops.
Remove the mixture from food processor and place in a casserole
dish. The mixture should hold a shape like meatloaf.
Place the dish in a steamer for 10 minutes. When the cake
is firm, remove from the steamer.
To Assemble and Serve:
Slice the cake, and place 1-2 pieces on each heated serving
plate. Drizzle with olive oil and fresh lemon juice.
Try an Albarino from Rias Baixes, or a Sauterne.