Scallops and crepes
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Crepes recipe from files called main dish crepes | |
| ½ | pounds | Fresh or frozen scallops |
| ¾ | cup | Whipping cream |
| 1 | tablespoon | Flour |
| dash | Salt and pepper | |
| 2½ | ounce | Juar sliced mushroom |
| 2 | tablespoons | Dry white wine or sh |
| 1 | tablespoon | Snipped chives |
| 2 | Slices bacon, crisp- drained, crumbled. | |
| Snipped chives | ||
Directions
Preheat crepes; set aside. Thaw scallops if frozen.In saucepan cover scallops with cold water. Bring to boiling; reduce heat and simmer 1 minutes. Drain and halve scallops. In small saucepan gradually add whipping cream to flour, stiring till smooth. Stir in salt and pepper Cook and stir over low heat till thickened and bubbly. Stir in mushro wine, 1 tbs. chives and crumbled bacon. Reserve half of the mixture. Stir scallops into the remaining half of the mixture.
Spoon about ¼ of scallop mixture down the center of unbrowned side of crepe; roll up Place seam side down, in shallow baking dish.
Repeat with remaining crepes. Spoon the reserved wine mixture over crepes. Bake in a 370 F oven for 15 to 18 minutes. Sprinkle with additional chives. Submitted By TANANA REYNOLDS On 05-22-95