Maine Scallop & Scallion Brown Rice Pancake Recipe
Broiled Crispy with Chili Aioli
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Ingredients
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Pancake Ingredients
Chili Aioli Ingredients
Method
Pancake Preparation
- 1
Prepare the Scallops
Rinse the Maine scallops under cold water and pat them dry with paper towels. Chop them into small pieces.
- 2
Prepare the Scallions
Trim the roots off the scallions and finely chop the green and white parts.
- 3
Mix Pancake Batter
In a large bowl, combine the brown rice flour, baking powder, salt, and black pepper. In another bowl, whisk together the almond milk and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the chopped scallops and scallions.
- 4
Cook Pancakes
Heat 1 tablespoon of olive oil in a skillet over medium heat. Pour about 1/4 cup of the pancake batter into the skillet for each pancake. Cook for 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes on the other side. Repeat with remaining batter, adding more oil as needed.
- 5
Broil Pancakes
Preheat the broiler. Once all pancakes are cooked, place them on a baking sheet and broil for 2-3 minutes to get them crispy on top.
Chili Aioli Preparation
- 6
Mix Chili Aioli
In a small bowl, combine the mayonnaise, chili paste, minced garlic, lime juice, and salt. Mix well until smooth and creamy.