Potato Crepes with Scallops, Salmon & Asparagus
Submitted by nlt62061
Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.
YIELD
2 servingsPREP
80 minCOOK
40 minREADY
120 minThin scallop discs and sliced salmon get a quick wok stir-fry with fresh asparagus and ginger, then land on crispy potato crepes in a glossy soy-rice vinegar sauce. This is a date-night-worthy dish that rewards careful technique.
The seafood goes through an egg white and cornstarch marinade first. That thin coating protects the delicate proteins during high-heat cooking, keeping the scallops silky and the salmon tender instead of tough. Draining the marinade before the wok means less splatter and better browning.
Adding the seafood to oil that isn’t fully smoking is deliberate. Starting in cooler oil and letting it come up to temperature gradually gives the coating time to set without seizing. Once the salmon loses its raw color, everything gets strained out so the seafood doesn’t overcook while you build the sauce.
The asparagus gets a diagonal rolling cut, creating angled pieces with more surface area that cook faster and catch more sauce. Stir-frying with ginger and scallion until fragrant, then adding stock, soy sauce, rice vinegar, and a touch of sugar builds a balanced, glossy sauce. The seafood returns to the wok just long enough for the cornstarch slurry to thicken everything.
Chef Tips
- Remove the tough side muscle from each scallop before slicing into discs. It’s the small, rectangular tab on the edge that turns rubbery when cooked.
- Check the salmon for pin bones by running your fingers along the fillet. Pull any you find with tweezers before slicing.
- Have every ingredient prepped and within arm’s reach before you heat the wok. Stir-frying moves fast and there’s no time to chop mid-cook.
Variations
- Shrimp swap: Replace scallops with large shrimp, butterflied, for a different texture that still takes the marinade well.
- Rice noodle base: Skip the potato crepes and serve over crispy pan-fried rice noodles for a lighter foundation.
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.
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