Potato Crepes with Scallops Salmon & Asparagus
Submitted by arrjourney
Crispy potato crepes topped with stir-fried scallops and salmon in a ginger-soy sauce with fresh asparagus. An Asian-inspired seafood dish that combines delicate textures with bold aromatics.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minPotato crepes make a surprisingly elegant base for this quick seafood stir-fry.
Thinly sliced scallops and salmon get a light cornstarch-and-egg-white coating, then flash-cook in hot oil so they stay silky inside. Fresh ginger and green onion hit the wok next, followed by crisp asparagus cut on the diagonal for maximum surface area.
A splash of soy sauce, rice vinegar, and chicken stock pulls the sauce together in seconds. The potato crepes underneath soak up just enough of that savory liquid while keeping their golden edges intact.
This is restaurant-quality plating with home-kitchen effort.
Chef Tips
- Cook the potatoes for the crepes ahead of time. They need to be fully cooled before shaping, so prep them the night before or early in the day.
- Don’t overcrowd the wok. The seafood needs high heat and space to sear properly. If your wok is small, cook the scallops and salmon in two batches.
- Cut the asparagus with a diagonal rolling cut as the recipe directs. This creates more surface area for browning and lets the stalks cook evenly in just 2 to 3 minutes.
- The oil will not be very hot when you add the seafood. That’s intentional. A gentler start keeps the delicate fish from seizing up and turning rubbery.
Variations
- Swap the seafood for shrimp and firm white fish like halibut or cod for a different texture combination.
- Make it gluten-free by using tamari instead of soy sauce and ensuring your cornstarch is certified GF.
Ingredients
Directions
Starting at the tip end, cut the asparagus into 1½-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base.
Discard the bases. Dissolve the cornstarch in the wine in a medium bowl; add the egg white and pepper and beat lightly. Remove the tough white muscle from the edge of each scallop and cut the scallops into ¼ inch-thick discs. Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into ¼ inch-thick rectangles. Add the salmon and scallops to the egg mixture and toss gently to coat. Preheat the oven to 175F and set 2 dinner plates in it to warm. Prepare the Potato Crepes and place 1 on each plate. Keep warm in the oven. Have a clean, dry, heatproof container, such as a saucepan, on the stove with a heat proof sieve on top. Drain the scallops and salmon and discard the marinade. Heat a wok or deep skillet over high heat. When it begins to smoke, add the oil. Wait 30 seconds, then add the seafood (the oil will not be very hot yet; this is intentional). Cook, stirring gently to separate the pieces, until salmon has lost its raw color. Pour the contents of the wok into the sieve. Return the wok to the heat, and in the bit of oil clinging to the pan, stir-fry the ginger and green onion until fragrant. Add the pepper and asparagus and stir-fry until it begins to brown. Add the chicken stock, soy sauce, vinegar and sugar. Cover, and cook until the asparagus is crisp-tender, 2 to 3 minutes depending on size. Remove the cover, return the seafood to the wok, and stir in the cornstarch mixture. Cook until the sauce is slightly thickened. Taste for seasoning and adjust if necessary, then divide the seafood, asparagus and sauce over the potato crepes. Serve immediately Serves 2. Note that the potato pancakes require the potatoes to be cooked and cooled ahead of time, which can be done earlier in the day or the night before.
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