Go Back
Scallop Crêpes with Garlic Chips and Preserved Lemon

Scallop Crêpes with Garlic Chips and Preserved Lemon

These Scallop Crêpes feature buttery crêpes stuffed with a creamy scallop sauce topped with butter-basted seared scallops accented with garlic chips and ribbons of preserved lemon.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Chilling Time 1 hour
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Crêpes
  • 1 cup all-purpose flour
  • ½ tsp salt
  • 2 large eggs
  • 3/4 cup milk I used 2%
  • 3 tbsp unsalted butter melted and cooled slightly
  • ¾ cup water
Scallop Cream Sauce
  • 2 tbsp butter
  • 1 clove garlic minced
  • ¼ cup dry vermouth**
  • 2 tbsp flour
  • 1 ½ cups milk I used 2%
  • ½ tsp salt
  • 1 tbsp Dijon mustard
  • Pinch of nutmeg
  • 400g (14oz) bay scallops drained
Seared Scallops
  • 12 large sea scallops
  • 2 tbsp neutral oil I used canola
  • 1 tbsp unsalted butter
  • 1 clove garlic sliced thinly
  • 1 preserved lemon rind sliced thinly

Equipment

  • 1 crêpe pan
  • 2 large skillets

Method
 

For the Crepes
  1. Place the flour and salt in a bowl and whisk to combine. Form a well in the center of the dry ingredients and add the eggs, milk, butter, and water to the center of the well. Whisk until a thin batter forms. Transfer the batter to the fridge and chill for 1 hour.
    1 cup all-purpose flour, ½ tsp salt, 2 large eggs, 3/4 cup milk, 3 tbsp unsalted butter, ¾ cup water
  2. Heat a little butter in a crêpe pan over medium-low heat. When the butter melts, pour roughly 1/3 of a cup of the crêpe batter into the skillet and rotate the pan, so the batter coats the bottom evenly. Wait for the surface to bubble slightly and flip the crêpe and fry until golden on both sides.
  3. Transfer the finished crêpe to a plate lined with parchment paper. Place another sheet of parchment paper on top and repeat with the remaining crêpe batter. *** Proceed with the recipe or cover the crêpes and store them in the fridge overnight.
For the Cream Sauce
  1. Melt the butter in a large skillet until foamy. Add the garlic and sauté until fragrant, about a minute. Stir in the vermouth.
    2 tbsp butter, 1 clove garlic, ¼ cup dry vermouth**
  2. Whisk in the flour to form a roux. While whisking constantly, slowly stream in the milk to form a silky sauce. Whisk in the mustard, salt, and nutmeg. Let simmer for five minutes. The sauce should thicken slightly.
    2 tbsp flour, 1 ½ cups milk, ½ tsp salt, 1 tbsp Dijon mustard, Pinch of nutmeg
  3. Add the scallops and stir to combine. Simmer until the scallops are cooked through. About 5 minutes. Cover and take the sauce off of the heat.
    400g (14oz) bay scallops
For the Seared Scallops
  1. Pat the scallops dry with a paper towel and season with salt and pepper. ****
    12 large sea scallops
  2. Heat the oil in a large skillet until smoking. Add the scallops to the pan and sear until a golden crust forms. About 2 minutes. Flip the scallops and sear for a minute or two more.
    2 tbsp neutral oil
  3. Working quickly, add the butter, garlic, and preserved lemon to the pan and tilt the skillet towards you and spoon the butter over the scallops. Transfer the scallops to a plate and pour the butter, preserved lemon, and garlic chips over top.
    1 tbsp unsalted butter, 1 clove garlic, 1 preserved lemon
To Assemble
  1. Take a crêpe and spoon some cream sauce in the center. Fold the crêpe around the sauce. Repeat until you have 2-3 crêpes on every plate. Spoon a little extra cream sauce on top of the crêpes and garnish with the seared scallops, garlic chips, and preserved lemon. Serve immediately.

Notes

** If you don't have vermouth you can use a dry white wine instead.
*** I like to fry my crêpes a day in advance and reheat them in a skillet briefly before stuffing and serving them. 
**** I like to pat my scallops dry and set them aside to drain just prior to starting my cream sauce, so they are ready to sear when my sauce is done.