Creamy Scallop Crepes Food

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CREAMY SCALLOP CREPES



Creamy Scallop Crepes image

These savory crepes feel so elegant for the holidays. I like to add 1/4 teaspoon of fresh dill weed to the crepe batter before refrigerating. -Doreen Kelly, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
FILLING:
1 pound bay scallops
1/2 cup white wine or reduced-sodium chicken broth
1/8 teaspoon white pepper
1 pound sliced fresh mushrooms
4 green onions, sliced
2 tablespoons butter
1/4 cup all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat Swiss cheese
Sliced green onions, optional

Steps:

  • In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Brush an 8-in. nonstick skillet lightly with melted butter; 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. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between. , In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside., In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops., Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic exchanges

SHRIMP AND SCALLOP CREPES



Shrimp and Scallop Crepes image

These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 6

Number Of Ingredients 18

2 cups milk
1 cup all-purpose flour
3 large eggs
4 tablespoons melted butter, divided
1 tablespoon butter
6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
6 ounces bay scallops
1 teaspoon butter
1 cup sliced mushrooms
½ cup thinly sliced green onions
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk, or more as needed
1 cup chicken broth
⅓ cup grated Swiss cheese
¼ cup dry white wine
1 tablespoon sherry
salt and ground black pepper to taste

Steps:

  • Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
  • Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
  • Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
  • Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
  • Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
  • Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
  • Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE



Crepes with Seafood Filling and Lobster Sauce image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 30

1 cup Wondra flour
1 cup milk
1/3 cup cold water
3 large eggs, slightly beaten
Salt to taste
6 tablespoons melted unsalted butter, plus additional for brushing pan
2 tablespoons unsalted butter
3 tablespoons minced shallots
1 1/4 cups diced cooked shellfish
1 cup dry white wine
4 tablespoons Madeira
Salt and pepper, to taste
2 tablespoons minced fresh chives
2 tablespoons unsalted butter
2 tablespoons flour
1 cup hot milk
1 egg yolk
1/4 cup heavy cream
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1/4 cup grated Swiss cheese
3 tablespoons unsalted butter
3 tablespoons flour
2 cups hot lobster stock, or fish broth
Salt and pepper, to taste
2 tablespoons heavy cream
6 tablespoons lobster butter, recipe follows
Grated Swiss cheese, to taste
1 1-pound lobster, steamed
6 ounces unsalted butter, melted

Steps:

  • Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
  • Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
  • Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
  • Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
  • To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
  • Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.

SCALLOPS CREME DE LA CREME



Scallops Creme De La Creme image

This is a yummy scallop starter. I serve mine in scallop shells, which you can buy at most grocery stores. They are not expensive and it makes for great presentation.

Provided by The Flying Chef

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

16 st jacques scallops
180 ml double cream
2 tablespoons sherry wine
1 1/2 teaspoons lemon juice
1/2 teaspoon vegetable stock powder
1/2 teaspoon garlic powder
2 teaspoons parsley, finely chopped
1/2 cup gruyere cheese
1/3 cup parmesan cheese (for topping)
1/4 cup breadcrumbs (for topping)
2 egg yolks, beaten
1 teaspoon cornflour
pepper

Steps:

  • Heat a small amount of oil in pan, add scallops and cook both sides until opaque. Set to one side.
  • Heat cream in pan, add sherry, lemon juice, stock, garlic and Gruyere stir until cheese has melted. Mix a small amount of water to cornflour add to cream and stir until sauce has thickened.
  • In a bowl beat egg yolks and add a few tablespoons of cream mixture to yolks and stir (this prevents eggs from scrambling when added to cream.) Slowly add egg to pan stirring continuously while adding. Add pepper and parsley stir to combine and heat through.
  • Place 4 scallops per shell, pour sauce over each to cover completely. Top each shell with extra Parmesan cheese and breadcrumbs,place under grill and grill until bubbly and browned.

Nutrition Facts : Calories 377.5, Fat 26.4, SaturatedFat 15.5, Cholesterol 182.5, Sodium 480.9, Carbohydrate 10.6, Fiber 0.4, Sugar 1, Protein 17.7

CRAB CREPES



Crab Crepes image

Make and share this Crab Crepes recipe from Food.com.

Provided by gail coburn

Categories     Crab

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon minced onions or 1 tablespoon minced shallot
2 tablespoons flour
1 1/2 cups half-and-half
1 cup crabmeat
1/4 cup sherry wine
1 can sliced mushroom
16 crepes
1/4 cup grated parmesan cheese
1/4 cup grated gruyere cheese
1/4 cup slivered almonds

Steps:

  • Melt butter, add shallots and saute until yellow.
  • Add flour and cook until bubbly, add half and half.
  • cook until thick and smooth.
  • Add crabmeat, mushrooms and sherry to half of the sauce.
  • Spoon part of the crabmeat mixture into each crepe.
  • (roll up each crepe) Place in buttered shallow casserole.
  • Cover with remaining sauce.
  • Sprinkle with cheese and slivered almonds.
  • Bake 350 degrees for 30 minutes.

SCALLOPS AND CREAMY PEA FETTUCCINE



Scallops and Creamy Pea Fettuccine image

Light and quick!

Provided by Michelle Lamb-Vera

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
¼ teaspoon ground white pepper
⅛ teaspoon salt
3 cups frozen green peas, thawed
¾ cup shredded Romano cheese, divided
⅓ cup chopped fresh chives
½ teaspoon lemon zest
1 teaspoon lemon juice

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
  • Season the scallops salt.
  • Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.
  • Pour the clam juice into the skillet.
  • Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.
  • Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
  • Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g

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