Scallop Crepes

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. Wrap them in crepes though and you again have an elegant meal. Serves 4.


8 ea buckwheat crepes
1 lb bay scallops
1/2 lb mushrooms -- sliced and slices halved
4 tbsp butter
1 clove garlic -- finely diced
1/2 ea shallot -- finely diced (about 1/4 c)
1/2 c white wine
3 tbsp Calvados
3 tbsp fresh tarragon
1 tsp lemon zest
1 tsp lemon juice
1/2 c heavy cream
salt and white pepper
clam juice (may be needed)

Pat scallops dry in a towel (be sure to save any juice in the packing container). 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 mushroom 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 boil 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.

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