Coquille St Jacques Crepes

Ingredients

• 1/4 c. dry white wine
• 1/4 c. dry sherry
• 1 c. water
• 2 T. minced shallots
• 1 bay leaf
• 2 sprigs fresh thyme
• 5 medium shiitake caps, sliced thin
• 1 lb. sea scallops, sliced in half to make two disks each (not half-moons)
• 2 plum tomatoes, peeled, seeded, diced and set in a sieve to let excess moisture out
• 8 crêpes
• 4 T. butter
• 4 T. flour
• 1/2 c. whole milk and the remaining, reduced poaching liquid
• s&p
• juice of half a lemon
• 1/2 c. grated Swiss cheese + extra grated cheese for topping
• Thyme stems for garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag