These little seafood pancakes were inspired by a recipe I saw Jacques Pepin cook up; if you didn’t know already, that guy is my cooking hero. I put a bit of an Oriental spin on them and they came out almost like Korean seafood pancakes, which we love. I’m not sure this is a perfect recipe, but it’s pretty good!

Fried Scallop Pancake 1

Scallop Pancakes
~makes about 6-8 pancakes (depending on size)


  • 4 oz Bay Scallops
  • 4 oz Parsnip, small dice
  • 1 tsp. Extra Virgin Olive Oil
  • 1.25 oz Scallion Whites (about 3), sliced
  • Kosher Salt & White Pepper
  • 1 clove Garlic, crushed
  • 3/4 cup Whole Milk
  • 1/2 tsp. Curry Powder
  • 1 tbsp. Butter
  • 1/2 cup All-Purpose Flour
  • 1 tbsp. Scallion Greens, sliced
  • 1/2 tsp. Baking Powder
  • Vegetable Oil for frying


1. In a small, heavy-bottom sauce pot, saute parsnip with a good amount of kosher salt over low heat in oil until softened, about 5 minutes. Add scallops, garlic, white part of scallions, and white pepper. Cook until scallops start to get a bit of color. Remove all contents to a bowl, reserve.

Scall Pancake Base

2. In same sauce pot, melt butter with 1 tbsp. of the flour. Stir continuously over a low heat, to create a roux. Continually stir for about 4 minutes. Stir in milk & curry powder, until well combined. Add back reserved scallop mixture along with remaining flour. Continue to stir until thoroughly combined and very thick. Remove from heat. Use a stick blender to puree until fairly smooth. Stir in baking powder and scallion greens.

Scallop Pancake Batter

3. Press about 2 tablespoons at a time into a small frying pan with plenty of vegetable oil in it. Try to get the pancake very flat. As soon as slightly cooked on the bottom (about 20-30 seconds), flip once and flatten again. Cook for about 60 seconds, and flip again. Cook another 45 seconds. Don’t overcook.

Frying Scallop Pancake

4. Serve with Sriracha (chili-garlic sauce) and extra scallions.

Scallop Pancake with Sriracha

I also tried baking a few. They came out pretty good, with a slightly dryer texture. Jessica preferred the fried. To bake, just throw them on a baking sheet at 375 degrees F for 9 minutes per side.

Baked Scallop Pancake
posted by Lon at 03:58 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.