Wednesday Night: Scallops with Crepe Pieces

This was inspired by the Scallops with Crepe Chips recipe in FStoS, but I simplified it a bit. I did use the buckwheat crepes recipe from FStoS, which was a problem last time. I got it right this time -- there is supposed to be a cup of water in the batter that's not mentioned in the ingredient list, just in the text. Letting the batter rest for an hour helps a lot too.

To make the crepe pieces: cut each crepe into quarters, then cook them in a bit of oil until they get crisp.
To make the scallops: sprinkle 1/2 pound bay scallops with salt, pepper, and cayenne, then sautee them in a couple Tbs of butter over medium-high heat.
To make the dressing: mix 1 Tbs grainy French mustard, 2 Tbs cider vinegar, 2 Tbs oil.

Serve the scallops with the remaining sauce in the pan, top with minced shallot and a bit of the dressing. Serve the crepe pieces on the side.

For vegetables we had, from the CSA box, a couple spears of steamed broccoli and a bit of broccoli rabe sauteed with garlic and crushed red pepper.

The whole thing was delicious, though it would have been nice to have the crepe pieces a bit crisper (like they're supposed to be). I got hurried and didn't let them cook long enough.