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Scallop Crepes



Serves 4

Scallop Crepes

  • 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.

Buckwheat Crepes

  • 1/3cup buckwheat flour
  • 1/3cup all-purpose flour
  • eggs
  • 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