Total time: About 20 minutes | Serves 4
- 1 tablespoon butter
- 1 large leek, white part only, finely sliced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound bay scallops
- 1/2 pound medium shrimp, shelled, deveined, tails removed and cut into chunks
- 1 tablespoon chopped fresh tarragon
- Juice of half a lemon
- 1/4 cup creme fraiche
- 4 buckwheat crepes
Step 1In a large saute pan, melt the butter and saute the leeks over low heat until tender, about 5 minutes.
Step 2Add the wine, cream, salt and pepper and simmer gently until reduced by two-thirds. Add the scallops and shrimp and stir until the shrimp is pink and the seafood cooked, about 5 minutes. Stir in the tarragon, lemon juice and creme fraiche.
Step 3Spoon about one-half cup of the mixture onto a buckwheat crepe, fold in half and serve immediately.
365 calories; 23 grams protein; 16 grams carbohydrates; 1 gram fiber; 21 grams fat; 12 grams saturated fat; 200 mg. cholesterol; 424 mg. sodium.
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