Total time: About 20 minutes
1 tablespoon butter
1 large leek, white part only, finely sliced
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 pound bay scallops
1/2 pound medium shrimp, shelled, deveined, tails removed and cut into chunks
1 tablespoon chopped fresh tarragon
Juice of half a lemon
1/4 cup crème fraîche
4 buckwheat crepes
1. In a large sauté pan, melt the butter and sauté the leeks over low heat until tender, about 5 minutes.
2. Add the wine, cream, salt and pepper and simmer gently until reduced by two-thirds. Add the scallops and shrimp and stir until the shrimp is pink and the seafood cooked, about 5 minutes. Stir the tarragon, lemon juice and crème fraîche into the mixture.
3. Spoon about one-half cup of the seafood mixture onto a buckwheat crepe, fold in half and serve immediately.
Each serving: 365 calories; 23 grams protein; 16 grams carbohydrates; 1 gram fiber; 21 grams fat; 12 grams saturated fat; 200 mg. cholesterol; 424 mg. sodium.Copyright © 2015, Los Angeles Times