I love scallops, and I love crêpes. When I saw a recipe in the April 2007 issue of Saveur magazine for buckwheat crêpes with scallops and scallop cream sauce, I knew I would have to make it at some point. We got around to it last week, on a rare sunny evening. We sat by the stove drinking white wine, frying scallops and eating them rolled in hot crêpes as they came out of the pan. Bliss!

We never remember which buckwheat crêpe recipe we like best, so this time J used Mark Bittman’s version from The Best Recipes in the World. The scallop sauce recipe was written to feed a vast number of people, so I edited it heavily to suit myself. The result was delicious, to say the least, but I’m not sure I would make it quite this way again. I’d rather eat my scallops whole and make a shallot-cream sauce to go on them, instead of using any of them in the actual sauce. But that’s just me – the pureed scallop did have a wonderful sweet flavor, and it’s definitely worth trying.

Scallops with Scallop Cream Sauce
adapted from Saveur magazine

• 3/4 pound large sea scallops
• 1/4 cup cream
• 1/2 cup chicken broth
• 1/2 cup white wine

Select a third of the scallops (I picked out the ugliest ones for this part). Pat them dry and season with salt and pepper. Fry them in a bit of butter until golden brown, then puree them in a heatproof container with the broth, wine and cream. Pour back into the pan and simmer until thickened. Salt to taste.

Cut the remaining scallops in half and fry as you go – two pieces per crêpe works well. Cook a crêpe, lay it on a plate and arrange the scallops on it, then spoon a good glop of the sauce on top. Asparagus is a good addition; leeks might be tasty as well. Roll up the crepe and eat.