Categories: Pancakes, Ceideburg 2 
      Yield: 2 servings 
  
    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 Minced fresh ginger 
      1 tb Minced green onion 
    1/8 ts White pepper 
    1/2 c  Chicken stock 
      2 ts Soy sauce 
    1/2 ts Rice vinegar 
    1/4 ts Sugar 
    1/2 ts Cornstarch dissolved in 1 
           -teaspoon water 
  
  Starting at the tip end, cut the asparagus into 1 1/2-inch 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 1/4-inch-thick discs. 
  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. 
  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, 
  stir-fry the ginger and green onion until fragrant.  Add the pepper 
  and asparagus and stir-fry until it begins to brown.  Add the chicken 
  stock, soy sauce, vinegar and sugar.  Cover, and cook until the 
  asparagus is crisp-tender, 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.