Scallop Crepes

By CheeseDiva

Ingredients

• 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
• 1/3 cup buckwheat flour
• 1/3 cup all-purpose flour
• 3 lg. eggs
• 1 cup whole milk
• 4 tablespoons unsalted butter - melted

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

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.