- 8crepes (recipe below)
- 1pound bay scallops
- 1/2pound mushrooms – sliced and then slices halved
- 4tablespoons unsalted butter
- 1garlic clove – minced
- 1/2shallot – peeled and finely diced
- 1/2cup white wine
- 3tablespoons Calvados or apple brandy
- 3tablespoons fresh tarragon – chopped, plus more for garnish
- 1teaspoon lemon zest
- 1teaspoon lemon juice
- 1/2cup heavy cream
- Clam juice (may be needed)
- Salt and white pepper
Drain scallops reserving all juice. Pat scallops dry with a towel.
Heat a non-stick skillet over medium-high heat. Add 2 tablespoons butter, swirl to melt and add scallops. Cook for about 1 minute until the down side just begins to turn opaque. Turn scallops over and cook another minute.
Add Calvados and flame to cook off the alcohol — swirl gently while alcohol flames. Pour scallops and all juices into a bowl and add any container juices. Set aside.
Wipe out the skillet with a paper towel and return to medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring occasionally until mushrooms are sweating. Add remaining 2 tablespoons of butter and toss mushrooms to coat. Continue cooking until mushrooms are lightly browned.
Stir in garlic and shallot and cook until fragrant — about 1 minute. Add liquid from scallops (Note: you should have at least 1/3 cup of liquid, if not add a bit of clam juice) and reduce to about 3 tablespoons. Add wine and reduce by half.
Add scallops, tarragon, cream, lemon zest, and lemon juice. Add salt and pepper to taste. Bring to a simmer and cook about 1 minute.
Place crepes on plates and add a couple of heaping spoonfuls of scallop mixture down the center line. Roll up crepes and spoon remaining scallops and sauce over the top. Garnish with a few tarragon leaves.
- 1/3cup buckwheat flour
- 1/3cup all-purpose flour
- 1cup whole milk
- 4tablespoons unsalted butter – melted
Combine eggs, flours, milk, and 2 tablespoons butter in a blender until smooth and creamy. Cover and set aside for an hour.
Heat a 10-inch non-stick skillet over medium heat. Brush lightly with butter, then add about 1/4 batter to pan and swirl to coat bottom of skillet.
Cook for 1 to 1 /2 minutes until underside of crepe begins to brown. Flip crepe (I find an offset frosting knife works best) and cook 1 minute longer. Remove crepe and cool.
Repeat for remaining batter. Makes 8 – 10 crepes, but you may want to double the recipe and freeze what you don’t use now between sheets of waxed paper for another dish.
Author Notes: Chefs love sea scallops. They’re sweet, adaptable, cook quickly, and the large, natural, medallion shape makes for an elegant presentation. On the othe (…more) —Kevin
By Kevin, Food52