Fried Caper Crepe with Scallop & Chive Butter and Sundried Tomato Sauce

 

Crepe Batter Ingredients

Summary: Fried Caper Crepe with Scallop & Chive Butter and Sundried Tomato Sauce

Ingredients

  • Olive oil
  • Tbsp capers
  • 1 cup AP Flour
  • 2 eggs
  • ¾ cup Whole milk
  • ¼ cup water
  • 2 Tbsp melted butter
  • Salt & Pepper

Instructions

  1. Add olive oil to cover the bottom of a small saucepot by ¼” (enough to cover the capers when you add them to the hot oil) fry until the capers are crispy, remove from the oil and place on a plate with a paper towel to remove excess oil.
  2. Mix the flour and eggs together until smooth, slowly add the milk and water until smooth, add the butter and pinch of salt and pepper.
  3. In non-stick pan add enough of the batter to cover the bottom of the pan, sprinkle 7-8 of the fried capers on the batter before it is cooked.
  4. Tilt the pan to evenly cover the bottom.
  5. Once you have nice color on the crepe, flip it over to finish.
  6. Remove from pan and repeat the process until the batter is gone

 

Jumbo Scallops

Ingredients

  • Olive Oil
  • Tab of Butter
  • Salt & Pepper

Instructions

  1. Heat sauté pan until hot add splash of oil and butter.
  2. When the butter solids start to brown add the seasoned scallops.
  3. Brown the scallop on the top and bottom but cook only until rare.
  4. Remove from heat and let rest.

 

Chive Butter Ingredients

Ingredients

  • 3-4 Tbsp softened, salted butter
  • 3-4 Tbsp chopped chives

Instructions

  1. Mix the butter and chives together until evenly mixed.

 

Sundried Tomato Sauce Ingredients

Ingredients

  • 1 Tbsp olive oil
  • 2 Garlic cloves-chopped
  • 2 Tbsp chopped yellow onion
  • ½ cup chopped sundried tomatoes
  • 1/2 cup Roughly chopped stewed peeled tomatoes with juice
  • 2 large basil leaves
  • 1-2 tab of butter
  • Salt & Pepper

Instructions

  1. In saucepot, lightly brown garlic in the olive oil, add the onion.
  2. Cook the onions until tender and translucent without browning.
  3. Add both of the tomatoes and let simmer for 20 minutes.
  4. Add basil leaves and salt and pepper, stir, turn off the heat and let rest for five minutes.
  5. Take mixture and blend with a tab of butter.

 

Plating

Summary: Fried Caper Crepe with Scallop & Chive Butter and Sundried Tomato Sauce

Ingredients

  • See Above

Instructions

  1. Place the finished crepes in a buttered pan, cover with foil and place in an oven at 375.
  2. Heat until the scallop is hot throughout, about 6-8 minutes.
  3. Spoon the sundried tomato sauce on to a bowl or plate and place the cooked crepe in the middle of the sauce. Drizzle with a high quality extra virgin olive oil.

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 2

Calories: 716

My rating 5 stars:  ★★★★★ 1 review(s)