Seafood Pancakes

It’s not often inspiration strikes me at 5.30pm in Sainsburies. Normally to face the trauma of a supermarket shop after a full day at work, I need to recover with wine and a pizza. For I hate supermarkets. But sometimes, the supermarket gods send a message so strong about dinner, that one needs to give in. Having a special deal on shell on scallops is one of those messages, in my view..

This is not the healthiest dinner you’re ever going to get – seafood sautéed in garlic butter, cooked in a cream and white wine sauce is not for those who follow the cult of weightwatchers, but served with salad and only ever now and then, is hardly going to kill you. Probably not much worse than that supermarket pizza, anyway.

  • Packet of supermarket crepes. Look, you might well have some in your freezer left over from pancake day. I’m not that good at the moment.
  • 500g of seafood. I used squid, scallops and prawns but one of those packets of frozen mixed will be ok
  • 3 cloves garlic, very finely chopped
  • 15g fresh parsley, very finely chopped
  • 3 tbsp butter
  • medium carton double cream
  • large glass of white wine
  • salt and pepper
  • 30g parmesan grated

Preheat your oven to gas 6. First make the filling for your pancakes – melt half the butter in a large frying pan, add your butter and heat until bubbling, then add your parsley and your garlic, and seasoning and cook over a medium heat for a few minutes – long enough to soften the garlic but please be careful you don’t brown it.

Add your seafood and sauté over a high heat until cooked through. If cooking from fresh this will be a matter of a few moments. Again, be careful. No one wants overcooked seafood. Allow to cool for a few moments and then fill probably 4 pancakes, and leave them in an ovenproof dish while you make the sauce.

Take the remainder of the butter and melt it in a saucepan. Then, add your glass of wine and cook over a medium heat until it has reduced by about half. Add the cream, and cook again until the cream has reduced by around the same volume. Pour over the pancakes and cover with parmesan cheese. put it in the oven, and cook for a matter of 15 minutes or so, just to heat everything through together and make sure the parmesan has melted. Serve with salad.

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2 Responses to Seafood Pancakes

  1. beth says:

    Who cares if it’s fattening – it sounds delish

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