Shellfish on Friday
Now that Lent is here, I have even more incentive to try new seafood recipes to incorporate more sustainable seafood into our diet. This was actually our Shrove Tuesday pancake meal, but we will definitely be making it again. Shellfish is loaded with nutrients (scallops with vitamin B12) and while my son isn’t yet slurping raw oysters, he has no problem eating shrimp or fried clam strips. This was the first time I tried giving him scallops, and he was skeptical but ate several bites. Scallops overcook very quickly, so don’t make the mistake I did of cooking the seafood first — cook the crepes and keep them warm in the oven while you prepare the etouffee and scallops.
Recipe: Shrimp & Scallop Crepes Etouffee
- 3 eggs
- 1 c milk
- 3/4 c buckwheat flour
- 1/4 unbleached flour
- 1/4 t salt
- 1/2 pound jumbo wild-caught US shrimp, peeled and deveined
- 1 small white onion, finely diced
- 2 celery ribs, finely diced
- 1 red bell pepper, finely diced
- 1 teaspoon tapioca starch (or corn starch)
- 1/3 cup water
- 6 large diver-caught scallops, rinsed and patted dry
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
- Tabasco (optional)
Crepes: Whisk together crepe ingredients until combined. Cook on a large cast iron skillet or crepe pan, and transfer to cookie sheet in warm over to keep warm.
Etouffee: Melt butter in skillet or dutch oven over medium heat. Add onion, celery and red pepper and cook until tender and golden, about 10 minutes. Add shrimp and cook 2 minutes, until shrimp begins to turn pink. Dissolve tapioca starch and water and add to pan. Stir, then cover and cook for 5 minutes. Remove from heat.
Scallops: Warm olive oil in skillet over medium high heat. Season scallops with salt and pepper. Add scallops to pan and cook 2 minutes, until bottoms are golden brown. Flip scallops and add butter to pan. Cook 2-3 minutes more, until just cooked through. (Scallops should be opaque and just firm to the touch.)
Fill crepes with a spoonful of shrimp etouffee, fold and serve with scallops on the side. Add a few dashes of Tabasco if you like a little heat. Makes 4 servings. Enjoy!
For more scallop inspiration, check out this yummy Lemon-Thyme Scallop recipe from one of my favorite new foodie kids’ blogs, Chow Mama.
Note: Shellfish is not recommended for children before one year of age, and possibly longer if there is a family history of allergies. Our pediatrician advised us to wait until 18 months, but check with your own doctor if you have not yet introduced shellfish.