Scallop and Seaweed Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with scallops and seaweed folded into a flour batter and pan-fried until golden.
This savory pancake is made with scallops and seaweed folded into a flour batter and pan-fried until golden. It’s crisp on the outside and tender inside, with the scallops’ gentle sweetness balancing the seaweed’s briny flavor. It makes a lovely side dish for a warm dinner on a cold day or a light lunch.
Seafood · 20 minutes to cook
Nutrition (per 224g serving): 381.6 kcal · protein 16.8g · carbohydrate 40.2g · fat 17g · sodium 900.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the seaweed is still very wet, it can make the batter runny, so drain it well in a sieve after rinsing.
Tips: Spread the batter thinly, and add a little extra oil around the edges for a crisp finish.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Scallop meat — 70 g
- Seaweed — 30 g
- Korean pancake mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp