Potato Crepes with Scallops, Salmon and Asparagus
1/2 lb Fresh asparagus 1 tb Dry white wine 1/2 ts Cornstarch 1 Egg white 1/8 ts White pepper 1/4 lb Scallops 1/4 lb Salmon filet Potato crepes (see recipe) 1 1/2 c Peanut oil 1 ts ...
Ingredients
- 1/2lbfresh asparagus
- 1tbsp dry white wine
- 1/2tsp cornstarch
- 1egg white
- 1/8tsp white pepper
- 1/4lbscallops
- 1/4lbsalmon filet
- 1tsp minced fresh ginger
Directions
- 1
1/2 lb Fresh asparagus 1 tb Dry white wine 1/2 ts Cornstarch 1 Egg white 1/8 ts White pepper 1/4 lb Scallops 1/4 lb Salmon filet Potato crep
- 2
Discard the bases
- 3
Dissolve the cornstarch in the wine in a medium bowl
- 4
add the egg white and pepper and beat lightly
- 5
Remove the tough white muscle from the edge of each scallop and cut the scallops into 1/4-inch-thick discs
- 6
Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into 1/4-inch-thick rectangles
- 7
Add the salmon and scallops to the egg mixture and toss gently to coat
- 8
Preheat the oven to 175F and set 2 dinner plates in it to warm