↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Crepes With Scallops and Mushrooms
24 crepes
1 large bunch chives
2 tablespoons unsalted butter
1 tablespoon canola oil
24 small sea scallops, rinsed and patted dry
1/3 cup finely chopped shallots
1/2 pound mushrooms, chanterelles, oyster, shitake, porcini, trimmed, washed, patted dry and chopped medium fine
1/4 cup dry white wine
1/2 cup heavy cream
2 teaspoons truffle oil
Trim the crepes into 5 inch rounds. Snip 2 tablespoons of chives. Blanch the remaining chives in boiling water and immediately plunge into ice water. Drain and pat dry.
Heat one tablespoon of the butter and 1 tablespoon of the oil over high heat until hot. Add the scallops seasoned with salt and pepper to taste, and cook until nicely seared on both sides.
Transfer with a slotted spoon to a plate. Add the remaining tablespoon of butter and the shallots to the pan and cook until softened.
Add the mushrooms and cook until liquid is evaporated. Add the wine and simmer until liquid is reduced to 1 tablespoon. Add the cream and simmer until thickened and reduced by half. Add the scallops with their juices, and salt and pepper to taste.
Remove from heat and stir in the truffle oil and the chopped chives. Spoon one scallop onto the centre of each crepe. Spoon some of the mushroom mixture over the scallop and tie the crepe into little bundles using a blanched chive.
Repeat the procedure with the remaining crepes, scallops and chives.
Yields about 24 crepes.
view more member recipes
Crepes With Scallops and Mushrooms
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Crepes With Scallops and Mushrooms
24 crepes
1 large bunch chives
2 tablespoons unsalted butter
1 tablespoon canola oil
24 small sea scallops, rinsed and patted dry
1/3 cup finely chopped shallots
1/2 pound mushrooms, chanterelles, oyster, shitake, porcini, trimmed, washed, patted dry and chopped medium fine
1/4 cup dry white wine
1/2 cup heavy cream
2 teaspoons truffle oil
Trim the crepes into 5 inch rounds. Snip 2 tablespoons of chives. Blanch the remaining chives in boiling water and immediately plunge into ice water. Drain and pat dry.
Heat one tablespoon of the butter and 1 tablespoon of the oil over high heat until hot. Add the scallops seasoned with salt and pepper to taste, and cook until nicely seared on both sides.
Transfer with a slotted spoon to a plate. Add the remaining tablespoon of butter and the shallots to the pan and cook until softened.
Add the mushrooms and cook until liquid is evaporated. Add the wine and simmer until liquid is reduced to 1 tablespoon. Add the cream and simmer until thickened and reduced by half. Add the scallops with their juices, and salt and pepper to taste.
Remove from heat and stir in the truffle oil and the chopped chives. Spoon one scallop onto the centre of each crepe. Spoon some of the mushroom mixture over the scallop and tie the crepe into little bundles using a blanched chive.
Repeat the procedure with the remaining crepes, scallops and chives.
Yields about 24 crepes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Scallops With Mushrooms
by sgre52160
5 tbsp butter 5 1/2 tbsp white wine 2 1/2 tbsp chopped parsley and dry sherry 2 scallions, chopped 1 lb scallops 1/2 lb mushrooms, sliced Cooked rice Combine first 4 ingredients in the pot.
by sgre52160
5 tbsp butter 5 1/2 tbsp white wine 2 1/2 tbsp chopped parsley and dry sherry 2 scallions, chopped 1 lb scallops 1/2 lb mushrooms, sliced Cooked rice Combine first 4 ingredients in the pot.
Scallops And Mushrooms
by sgre52160
2 tbsp olive oil 4 cloves garlic 8 green onions, chopped 1 1/3 lb bay scallops 1/2 lb sliced fresh mushrooms 1 tsp dried tarragon 1/2 cup dry white wine Heat oil in skillet. Add garlic and o
by sgre52160
2 tbsp olive oil 4 cloves garlic 8 green onions, chopped 1 1/3 lb bay scallops 1/2 lb sliced fresh mushrooms 1 tsp dried tarragon 1/2 cup dry white wine Heat oil in skillet. Add garlic and o
Fettuccine - Scallops And Mushrooms
by KitchenMagician
Makes 4 servings. 3 T. unsalted butter 2 cloves garlic, minced 1/2 lb. mushrooms, sliced 3/4 lb. scallops, cut in quarters 1 tsp. grated lemon rind 1 c. whipping cream salt and pepper 1/4 ts
by KitchenMagician
Makes 4 servings. 3 T. unsalted butter 2 cloves garlic, minced 1/2 lb. mushrooms, sliced 3/4 lb. scallops, cut in quarters 1 tsp. grated lemon rind 1 c. whipping cream salt and pepper 1/4 ts
Scallops With Mushrooms And Broccoli
by sgre52160
1 lb scallops, cut into halves 1 1/2 cups sliced mushrooms 2 tbsp butter 2 cups cut-up broccoli or 1 (10 oz) pkg frozen chopped broccoli, thawed 1 (2 oz) jar sliced pimientos, drained 1 (10 3/4 o
by sgre52160
1 lb scallops, cut into halves 1 1/2 cups sliced mushrooms 2 tbsp butter 2 cups cut-up broccoli or 1 (10 oz) pkg frozen chopped broccoli, thawed 1 (2 oz) jar sliced pimientos, drained 1 (10 3/4 o
Fajitas With Scallops And Portobello Mushrooms
by sgre52160
4 cups baby portobello mushrooms, sliced 1 large Vidalia onion, sliced 1 cup fresh cilantro, chopped 2 tsp olive oil 2 clove garlic, sliced 12 sea scallops, halved or quartered Flour torti
by sgre52160
4 cups baby portobello mushrooms, sliced 1 large Vidalia onion, sliced 1 cup fresh cilantro, chopped 2 tsp olive oil 2 clove garlic, sliced 12 sea scallops, halved or quartered Flour torti
view more member recipes
related CDKitchen recipes
Easy Crepes
Crepes Suzette
Bourbon Bacon Scallops
Broiled Sea Scallops
Grilled Shrimp And Scallop Kabobs
Classic Crepes
Garlicky Scallop Stir-Fry
Ginger Scallops
Lemon-Parsley Broiled Scallops
Scallops In Carbonara Cream Sauce Over Linguine