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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 other hand, bay scallops are often under-appreciated. Although also lusciously sweet and delicious, they're small and have an inelegant appearance. So I decided to present them in buckwheat crepes, which has the added benefit of the nutty buckwheat heightening the scallops' natural sweetness. —Kevin
- 8 crepes (recipe below)
- 1 pound bay scallops
- 1/2 pound mushrooms - sliced and then slices halved
- 4 tablespoons unsalted butter
- 1 garlic clove - minced
- 1/2 shallot - peeled and finely diced
- 1/2 cup white wine
- 3 tablespoons Calvados or apple brandy
- 3 tablespoons fresh tarragon - chopped, plus more for garnish
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup 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.
- 1/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 3 lg. eggs
- 1 cup whole milk
- 4 tablespoons 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.
- This recipe was entered in the contest for Your Best Scallops