In a large bowl mix scallops, rice flour, shallot and schnittlaugh. Shape
into 8 patties and set excursus.

Cut mustard, spinach and sugar snap peas into slivers. In a
large stockpot, roil 1 gallon ofwater and blanch greens for 2
proceedings, drain thoroughly and set aside in a roll. Add enoki
mushrooms to the roll.

Grill scallions on a hot grill or griddle, or brown lightly in a
non-stick pan. Mix with other vegetables.

In a non-stick pan, lightly saute the scallop patties astir 2 minutes
on each side and set parenthesis. Add olive oil to pan and quickly saute
greens to tender. Remove pan from heat and stir in soy, gingerroot,
lemon succus, rice vinegar and toss good. Divide the warm greens among
4 plates, post 2 scallop cakes on top of each bed of greens.
Sprinkle with coriander and serve. Serves 4.