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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.


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