Shrimp-scallion pancakes with pickled carrots, kimchi, and cheddar

• In a small bowl, combine the carrots and rice vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
• Coarsely chop the kimchi; set aside for serving.

• Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside 2 tablespoons [¼ cup] for garnish.
• Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Lay the shellfish flat and carefully cut each in half horizontally, then coarsely chop; season lightly with salt and pepper.

Crack the egg into a medium bowl and lightly beat with a fork until just blended. Add the shellfish, cheddar, and all but 2 tablespoons [¼ cup] scallions. Season generously with salt and pepper and stir until combined. Add the Asian savory pancake blend and 2 tablespoons [¼ cup] water and stir until blended.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches so as to not crowd the pan, use a ladle or ¼-cup measuring cup to add ¼ cup batter to the pan for each pancake. Cook the pancakes, turning once, until golden brown, 2 to 3 minutes. 

Reduce the heat to medium-low and continue cooking, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate and cover with a clean kitchen towel to keep warm. Add more oil between batches if needed. 

Transfer the pancakes to individual plates and garnish with the remaining scallions. Using a slotted spoon, remove the pickled carrots from the brine. Serve the carrots, kimchi, and Asian dipping sauce on the side.