0 (0)

Fish and Shellfish, Mains

Galettes filled with shrimp and scallops

Galettes filled with shrimp and scallops
Mark Boster / Los Angeles Times

Batter spills across an expanse of hot iron like the tide washing over a beach. A rozelle spreads it, the T-shaped wooden tool making a wide arc and turn, into a circle. The edges move into a fine lace filigree, ... Read more

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.


Whole wheat pancakes
Whole wheat pancakes

Mustard green salad
Mustard green salad


Grilled corn and arugula salad
Grilled corn and arugula salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Grilled fish with basil oil
Petrale sole with sage, poblano and tomatoes
Mediterranean poached striped bass
Lobster Pan Roast