Scallop Crepes

April 16, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • Scallop Crepes
  • 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
  • Buckwheat Crepes
  • 1/3 cup buckwheat flour
  • 1/3 cup all-purpose flour
  • 3 lg. eggs
  • 1 cup whole milk
  • 4 tablespoons unsalted butter - melted
  1. Scallop Crepes
  2. Drain scallops reserving all juice.Pat scallops dry with a towel.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add scallops, tarragon, cream, lemon zest, and lemon juice. Add salt and pepper to taste. Bring to a simmer and cook about 1 minute.
  8. 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. Buckwheat Crepes
  2. Combine eggs, flours, milk, and 2 tablespoons butter in a blender until smooth and creamy. Cover and set aside for an hour.
  3. 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.
  4. 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.
  5. 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.
Contest Entries

See what other Food52ers are saying.

0 Reviews