- Prep Time: 10 min.
- Cook Time: 15 min.
- Yield: 12 crepes, serves 4-6.
I first tasted these lovely Crepes St. Jacques while on a shopping trip with my mother. In my teens, The Magic Pan creperie was one of my favourite restaurants, and lunch with mum during shopping trips to the gleaming Eaton’s Centre was certainly one of my favourite pastimes.
Contents
Saint Jacques is the French nomenclature for scallops. Choose fresh, plump bay scallops. Some people prefer the scallops with a pinkish cast. I prefer the texture of the white flesh. Sometimes, I will use sea scallops for this recipe, if they seem irresistibly fresh and succulent.
This recipe makes elegant fare for a luncheon, dinner, or after theatre supper.
Ingredient
You will need:
- 1 large sauté pan
- 2-fold recipe Basic Crepes
- 1 ear fresh corn
- 2 tablespoons unsalted butter
- 2 shallots, very finely chopped
- 8 ounces crimini mushrooms, rubbed clean, sliced
- 1/2 cup dry white wine
- 3/4 teaspoon dried tarragon leaves
- 6 leaves fresh basil, chopped or 1/2 teaspoon dried basil
- 1 cup heavy whipping cream
- sea salt and white pepper to taste
- 2 pounds bay scallops
- 1 lemon, thinly sliced into rounds
Procedure
- Make the crepes ahead of time. Keep them warm by wrapping them in wax paper or a towel and placing them in an oven set at 200 oF.
- Remove the corn kernels from the cob with a sharp knife. Set aside.
- In a frying pan, over medium heat, melt butter and sauté shallots until transparent and soft. Add the mushrooms and cook, stirring, for 2 minutes. Add the wine, stir, and cook for 2 minutes.
- Add cream and corn. Simmer uncovered. After 5 minutes, add salt and pepper to taste. Rub the tarragon and basil leaves between your fingers and add them to the sauce.
- Add scallops and simmer until cooked, about 4-5 minutes. For each crepe, place it flat on a plate. Ladle scallops and cream sauce into the middle of the crepe.
- Roll the crepe in cigar fashion. Drizzle with a little sauce. Cut a radius slit into the lemon slice. Twist into an “S” and garnish the crepe. Serve 2-3 crepes per person.
- A fruity salad, such as a Mandarin Almond Salad, perfectly complements this meal. As for beverages, a blanc de noir or rosé champagne goes nicely with this dish, as would a viognier.
