- 1/2 lb. bay scallops; shrimp, or crab
- 1/4 lb. mushrooms; sliced and slices halved
- 2 Tbsp. unsalted butter
- 1/2 shallot; finely chopped
- 1/4 cup white wine or vermouth
- 3 Tbsp. Calvados* or Cognac
- 3 Tbsp. fresh tarragon; chopped
- 1/2 tsp. lemon zest
- 1/2 tsp. lemon juice
- 1/4 cup heavy cream
- Salt and white pepper
- 2 Tbsp. clam juice
- 4 crepes (I prefer buckwehat crepes)
1. Pat seafood dry in a towel.
2. Heat a non-stick skillet over medium-high heat. Add 1 tablespoons butter, swirl to melt. Add scallops.
3. Cook for about 1 minute until the down side just begins to turn opaque. Turn seafood over and cook another minute.
4. Remove skillet from heat, add Calvados and ignite with flame to cook off the alcohol - swirl gently while alcohol flames.
5. Pour contents of skillet into a bowl. Set aside.
6. Wipe out the skillet with a paper towel and return to medium-high heat.
7. Add mushrooms to dry skillet (no oil) and sprinkle with salt. Cook, stirring occasionally until mushrooms are beginning to brown - 3 to 5 minutes.
8. Add remaining 1 tablespoon of butter and toss mushrooms to coat. Continue cooking until mushrooms are lightly browned.
9. Stir in shallot and cook until fragrant - about 1 minute. Add clam juice and simmer vigorously for 1 minute.
10. Add wine and reduce by half. Add cream lemon zest, and lemon juice. Simmer vigorously for 2 minute.
11. Add tarragon and seafood and warm thoroughly for1 minute. Taste and adjust seasoning.
12. Place crepes on plates and add a couple of heaping spoonfuls of seafood mixture down the center line. Roll up crepes and spoon remaining scallops and sauce over the top.
*Note: Calvados is an Apple Brandy.