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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.