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Mustard Greens

Chef Rodelio Aglibot, formerly of Yi Cuisine in Los Angeles, CA on
Chef Rodelio Aglibot
Steamed Mustard Greens and Scallop Cakes
Chef Rodelio Aglibot, formerly of Yi Cuisine – Los Angeles, CA
Adapted by

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.

Wine Pairing:
Try an Albarino from Rias Baixes, or a Sauterne.

  • Wines for Winter
  • Los Angeles for the Food Savvy
  • Winter Farm Fresh Market
  • Forum: Mustard Greens

  •    Published: March 2006
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