|Green onions||3 Tablespoon , minced|
|Sea scallops||1 Pound , cut in half|
|Dry white wine||1/4 Cup (4 tbs) (Such As French Blanc De Blanc)|
|Dry vermouth||1/4 Cup (4 tbs)|
|Heavy cream||1 1/2 Cup (24 tbs)|
|Grated swiss cheese||3/4 Cup (12 tbs)|
|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
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