Crabmeat and Scallop Cannelloni (Crepes) with Tarragon Sauce
Submitted by Tom Stratil
from Do-Ahead Baked Dishes
Serves 4
| ¾ |
cup dry white wine |
| ½ |
pound medium shrimp (shell on) |
| ½ |
pound sea scallops |
| ½ |
pound lump crabmeat |
| 1 |
teaspoon salt |
| |
Fresh-ground black pepper |
| 1 ¾ |
cups milk, more if needed |
| 6 |
tablespoons butter |
| 4 |
tablespoons flour |
| 2 |
teaspoons chopped fresh tarragon or ¾ teaspoon dried |
| 12 |
Crespelle |
In a medium saucepan, bring the wine to a simmer. Add the shrimp. Cover and cook until pink, about 2 minutes. Remove with a slotted spoon. Shell the shrimp.
Add the scallops to the pan. Cover and cook just until opaque, about 2 minutes. Remove with a slotted spoon. Cut the shellfish into ¼ inch pieces. Reserve the cooking liquid.
In a medium bowl, combine the shrimp, scallops, crab ½ teaspoon of the salt and ¼ teaspoon pepper.
Pour the reserved cooking liquid into a measuring cup and add enough milk to measure 2 ½ cups. In a medium saucepan, melt 4 tablespoons of the butter over moderate heat. Add the flour and cook, whisking, for 1 minute... Whisk in the milk mixture and dried tarragon, if using. Still over moderate heat, bring to a boil, whisking. Reduce the heat and simmer the sauce for 5 minutes, stirring occasionally. Stir in the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Add the fresh tarragon, if using.
Heat the oven to 350. Stir ½ cup of the sauce into the seafood filling. Butter a 9 by 13 inch baking dish. Put one Crespelle at a time, brown side up, on the work surface. Spoon about 3 tablespoons filling in the center. Fold in 1 inch from the opposite sides of the Crespelle. Starting from the unfolded side, roll up the Crespelle to form a cylinder... Transfer to the baking dish, seam side down.
Melt the remaining 2 tablespoons butter. Brush the cannelloni with the butter. Bake until hot, 15 to 20 minutes. Heat the sauce and pour over the cannelloni. |
