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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