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Galettes filled with shrimp and scallops

Time 20 minutes
Yields Serves 4
Galettes filled with shrimp and scallops
1

In a large saute pan, melt the butter and saute 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 in the tarragon, lemon juice and creme fraiche.

3

Spoon about one-half cup of the mixture onto a buckwheat crepe, fold in half and serve immediately.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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