We are now open for our Elevated Tasting Experience, outside by appointment only!  Reserve your spot here.


Scallop Pancakes on Boston Lettuce Salad

Try this with our 2019 Picpoul Blanc!


Scallop Pancakes

1/4 pound scallops, rinsed under cold water to remove any sand
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups club soda
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh chives
About 3 tablespoons peanut oil

Boston Lettuce Salad

2–3 cups torn Boston lettuce, washed and dried
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons fresh lemon juice
Dash each salt and freshly ground black pepper

How To Make

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 mediumhigh 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 6 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 with the olive oil, lemon juice, and salt and pepper in a medium bowl.
To serve, divide the salad among four plates, arrange 3 pancakes alongside or on top of the greens, and serve.
Adapted from a recipe by Jacques Pépin.