Creamy Scallop Crepes

Name: Creamy Scallop Crepes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 454 grams bay scallops; 2 Tbsps butter; 118 milliliters white wine or reduced-sodium chicken broth; 1 egg; 2 egg whites; 158 milliliters fat-free evaporated milk; 355 milliliters fat-free milk; 59 milliliters all-purpose flour; 454 grams sliced fresh mushrooms; 4 green onions, sliced; 1 teaspoons salt; 118 milliliters shredded reduced-fat Swiss cheese; 0 teaspoons white pepper

Creamy Scallop Crepes takes roughly 1 hour from beginning to end. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 218 calories, 21g of protein, and 8g of fat. This recipe serves 6. A mixture of bay scallops, butter, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a breakfast.

Instructions

In a small bowl, beat the egg whites, egg and milk.

Ingredients you will need

Egg Whites

Milk

Egg

Equipment you will use

Bowl

Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

Ingredients you will need

All Purpose Flour

Milk

Salt

Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

Ingredients you will need

Cooking Spray

Crepes

Equipment you will use

Paper Towels

Wire Rack

Frying Pan

In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm and opaque.

Ingredients you will need

Scallops

Pepper

Wine

Equipment you will use

Frying Pan

Drain, reserving cooking liquid; set liquid and scallops aside.

Ingredients you will need

Scallops

In the same skillet, saute mushrooms and onions in butter until almost tender.

Ingredients you will need

Mushrooms

Butter

Onion

Equipment you will use

Frying Pan

Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Evaporated Milk

All Purpose Flour

Remove from the heat. Stir in cheese and scallops.

Ingredients you will need

Scallops

Cheese

Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through.

Ingredients you will need

Cooking Spray

Spread

Roll

Equipment you will use

Baking Pan

Oven

Equipment

Ingredients

Servings:

454grams

bay scallops 2Tbsps

butter 118milliliters

white wine or reduced-sodium chicken broth 1

egg 2

egg whites 158milliliters

fat-free evaporated milk 355milliliters

fat-free milk 59milliliters

all-purpose flour 454grams

sliced fresh mushrooms 4

green onions, sliced 1teaspoons

salt 118milliliters

shredded reduced-fat Swiss cheese 0teaspoons

white pepper

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.