Crepes Coquilles

Cool.Cook's picture

Aug. 29, 2010


Butter 2 Tablespoon
Green onions 3 Tablespoon , minced
Sea scallops 1 Pound , cut in half
Salt 1/2 Teaspoon
Dry white wine 1/4 Cup (4 tbs) (Such As French Blanc De Blanc)
Dry vermouth 1/4 Cup (4 tbs)
Cornstarch 2 Tablespoon
Milk 2 Tablespoon
Heavy cream 1 1/2 Cup (24 tbs)
Grated swiss cheese 3/4 Cup (12 tbs)
Crepes 8
Chopped chives 1 Tablespoon


Melt butter in a large skillet. When it bubbles, add green onions and scallops. Stir for approximately 1 minute.

Add 1/4 teaspoon salt and white wine. Bring to a boil. Continue to boil until most of liquid is evaporated. Remove from pan.

Pour vermouth into pan and boil until reduced to 1 tablespoon.

Combine cornstarch and milk. Reduce heat under skillet and add to vermouth. Stir in cream and remaining salt. Simmer for 2 minutes, stirring constantly. Add 1/2 cup grated Swiss cheese. Stir until melted, then mix in scallops.

Preheat oven to 425° and butter a large baking pan.

Spoon some of the scallop filling on a crepe. Roll up and place, seam side down, in baking dish. Spoon remaining sauce over crepes. Sprinkle with remaining 1/4 cup of Swiss cheese.

Bake at 425° for 20 minutes.

Garnish with blossoms and chopped chives scattered on top and serve with Pilaf Potpourri.

Wine: California Sauvignon Blanc

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2439Calories from Fat 1655

 % Daily Value*

Total Fat 188 g289.2%

Saturated Fat 115 g575%

Trans Fat 0 g


Sodium 2043 mg85.13%

Total Carbohydrates 60 g20%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 111 g222%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet