Recipe - Potato Crepes With Scallops Salmon And Asparagus

One half pound Fresh asparagus
1 tablespoon Dry white wine
One half teaspoon Cornstarch
1 Egg white
1/8 teaspoon White pepper
One fourth pound Scallops
One fourth pound Salmon filet
Potato crepes (see recipe)
1 One half cup Peanut oil
1 teaspoon Minced fresh ginger
1 tablespoon Minced green onion
1/8 teaspoon White pepper
One half cup Chicken stock
2 teaspoon Soy sauce
One half teaspoon Rice vinegar
One fourth teaspoon Sugar
One half teaspoon Cornstarch dissolved in 1
teaspoon water

Starting at the tip end, cut the asparagus into 1 1/2inch 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 1/4inchthick discs.
Remove any pin bones from the salmon and slice across the width of
the slice (parallel to the backbone) into 1/4inchthick 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,
stirfry the ginger and green onion until fragrant. Add the pepper
and asparagus and stirfry until it begins to brown. Add the chicken
stock, soy sauce, vinegar and sugar. Cover, and cook until the
asparagus is crisptender, 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. From
the San Francisco Chronicle, 2/13/91. Note that the potato pancakes
require the potatoes to be cooked and cooled ahead of time, which can
be done earlier in the day or the night before. Posted by Stephen
Ceideburg; March 7 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip