Scallop and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This Korean pancake is made with chewy scallops, clam meat, and fragrant scallions folded into the batter and pan-fried until golden.
This Korean pancake is made with chewy scallops, clam meat, and fragrant scallions folded into the batter and pan-fried until golden. Crisp around the edges and tender inside, it’s a lovely choice for a rainy evening or alongside makgeolli.
Seafood · 25 minutes to cook
Nutrition (per 364g serving): 498.4 kcal · protein 25.5g · carbohydrate 51.8g · fat 20.1g · sodium 1849.2mg
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: Use cold water to make a thick batter so the edges fry up crisp.
Tips: Pat the clams and scallops dry so they don’t thin out the batter.
Tips: Keep the pancake fairly thin and cook it slowly over medium heat.
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Ingredients (1 serving)
- Pen Shell Scallop — 50 g
- Clam Meat — 40 g
- Scallions — 60 g
- Korean Pancake Mix — 0.5 cup
- Egg — 1 pc
- Water — 70 ml
- Cooking Oil — 1 Tbsp
- Soy Sauce — 1 Tbsp
- Vinegar — 1 tsp