Scallop Crepes

Persistence



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.

In the 1980's the bay scallop

population was almost wiped out by a toxic algae know as "brown tide." The species is recovering, but the return is slow, not least because their habitat is particularly susceptible to pollution.

Lately I've had a vaguely-remembered recipe for bay scallops demanding attention. As best I can remember I only made it once back around 1989. I don't recall any of the details (in those pre-blog days I often failed to write down recipes). I don't even recall whether or not it was particularly good. But for some reason it stuck in my mind and would periodically assert itself. So yesterday I decided I had to make it again and put a stop to its importunings.

Except for the scallops, mushrooms, crepes, and cream I've no idea what was in the original dish. But this recipe worked beautifully. The Calvados, with it's apple nuances, highlights the sweetness of the scallops and the slightly medicinal tarragon plays off that sweetness delightfully. The touch of lemon adds brightness without being assertive.

Scallop Crepes

8 ea 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. Serves 4.

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