Mmmmm. Scallops. What is better than scallops? How about crepes filled with scallops drenched in butter with sage, garlic, and onions?
This is not a dish you should eat every day, or even every month, but the damage it does to your waistline should be made up by the healing it does to your soul.
The tomato rice you see with in the photo with the crepes was disappointing and just tomato soup cooked with rice. It might someday develop into something interesting, but for now, ignore it.
The recipe for the actual crepe wrapper for this dish is taken from Deborah Madison's amazing Vegetarian Cooking for Everyone. I've rewritten the instructions to point out some traps one coudl easily fall into. If you want the no-doubt-better original version of this recipe, go get her book. Trust me, even if you're a carnivore you should have this book in your collection.
The filling is my own, based on a common sage/butter sauce. My next task is to make this recipe again, cutting the butter down significantly while retaining the flavor.
For now, however, enjoy the original in all its decadent artery-clogging glory.
(from a recipe by Deborah Madison)
1 cup milk
1/2 cup water
1/2 teaspoon salt
1 cup all purpose flour
3 tablespoons melted butter
Combine ingredients and blend or whisk until smooth. Cover and set aside in the refrigerator for at least 30 minutes, and preferably overnight.
Heat a 7" crepe pan and brush it with a little butter or oil once it's hot. When it sizzles, pour in a scant 1/4 cup of the batter. Pour directly in the center of the pan and keep pouring in the same spot. Do not try to cover the surface pan with the inital pour. Instead, immediately swirl the batter in the pan to spread it thin around the whole bottom of the pan.
Cook for about 1-2 minutes until the bottom of the crepe is golden brown. You may need to adjust the heat up or down as you cook to make sure your crepes cook all the way through, but without burning. Flip with a spatula or wooden crepe flipper. Crepe flippers (my name for them) look like long flat 3" wide tools with a blunt diamond tip useful for flipping and lifting the edges of the crepes to check for doneness.
Let the crepe cook on the second side just until set, about 30 seconds to 1 minute, depending on your heat setting.
Take the crepe off and set it on a plate in an oven set to 100-150 F to keep warm while you finish the batch. The first crepe won't come out, most likely, but taste it to check for salt levels in the batter and adjust seasoning to taste.
1 pound bay scallops
6 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh sage
salt and pepper to taste.
3 tablespoons AP flour
1 onion, cut in thin half circles
2 cloves minced garlic
1/2 cup white wine
Melt the butter in a large skillet. Add olive oil to the skillet and heat over medium heat until butter foams. Add sage, onions and garlic and sweat the onions until they go translucent, but before they take on color. Add flour and stir well with a wooden spoon to thicken. Grind in a good dose of pepper and cook about 2 minutes to get rid of that raw flour taste.
Add scallops to pan and mix in. Sautee over medium heat about 45 seconds. Add white wine and stir well, scraping any stuck bits off the bottom of the pan.
When the scallops are just about done (as many as 5 minutes longer depending on size and freshness of scallops), take the pan off the heat and let sit for 45 seconds. The sauce will thicken and the scallops will finish cooking from carryover heat. Season to taste.
To serve: on a platter, lay down a crepe and fill it with 1/6-1/8 of the scallop mix (your preference). Fold over like a taco. Lay another crepe on top and repeat until crepes and scallop mix are done. If you wish, you may grate parmesan over the whole shebang.
Serve with a vegetable side.
The sauce this produces feels like a cheesy sauce, but there is no cheese in it (except what you might add on top at the end). Subtract some or all of the flour if you prefer a thinner sage butter sauce.
Wedges of lemon might also go with this dish.