Categories: Pancakes 
      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.