By: Chef Michele Grillo
Featuring F/V Isabel and Lilee Day-boat Sea Scallops
Coquilles, Scallop Filling Ingredients:
1 tbsp butter/oil
1/3 cup dry white wine
2 tbsp minced shallot/onion
3 tbsp butter
1/2 tsp salt
2 tbsp fresh/dried parsley
1/2 lb sea scallops chopped in 1/2
1 cup sliced fresh mushrooms
1/2 cup grated Swiss/gruyere cheese
3 tbsp all-purpose flour
1 1/2 cup cream
Crepe Ingredients:
1 1/2 cup all-purpose flour
6 eggs
1/2 cup milk
Crepe Instructions:
-
Beat the eggs, add milk, and flour and beat until completely mixed.
-
In medium skillet, on medium -high heat, add 1 tablespoon butter or oil and add one ladle, approximately ¼ cup of the batter and carefully spread around the pan, flip, and cook an additional minute, repeat with remaining batter.
Filling Instructions:
-
In a medium to large sauté pan or skillet, add 1 tablespoon oil or butter and add the onion and mushrooms, add the wine and simmer for about 5 minutes until wine is reduced, set aside.
-
In separate sauté or skillet, add butter, flour and salt and cook until paste forms.
-
Add the cream and cook until bubbling, then add the cheese.
-
Remove a few ladles of sauce and reserve.
-
Add the scallops to hot cream mixture and cook a few minutes.
-
Add the cream scallop mixture to the mushroom mixture and combine.
To assemble:
-
Place the crepe on work surface and fill 2 Tablespoons approximately in center, roll and place seam side down in a buttered or prepared oven safe dish.
-
Repeat with remaining crepes.
-
Use the reserved sauce to drizzle or spoon on top of the prepared crepes and sprinkle with grated swiss or gruyere and parsley.
-
Bake 10-15 minutes.