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1
Drain scallops reserving all juice.Pat scallops dry with a towel.
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2
Heat a non-stick skillet over medium-high heat. Add 2 tablespoons butter, swirl to melt and add scallops. Cook for about 1 minute until the down side just begins to turn opaque. Turn scallops over and cook another minute.
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3
Add Calvados and flame to cook off the alcohol -- swirl gently while alcohol flames. Pour scallops and all juices into a bowl and add any container juices. Set aside.
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4
Wipe out the skillet with a paper towel and return to medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring occasionally until mushrooms are sweating. Add remaining 2 tablespoons of butter and toss mushrooms to coat. Continue cooking until mushrooms are lightly browned.
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5
Stir in garlic and shallot and cook until fragrant -- about 1 minute. Add liquid from scallops (Note: you should have at least 1/3 cup of liquid, if not add a bit of clam juice) and reduce to about 3 tablespoons. Add wine and reduce by half.
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6
Add scallops, tarragon, cream, lemon zest, and lemon juice. Add salt and pepper to taste. Bring to a simmer and cook about 1 minute.
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7
Place crepes on plates and add a couple of heaping spoonfuls of scallop mixture down the center line. Roll up crepes and spoon remaining scallops and sauce over the top. Garnish with a few tarragon leaves.
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8
Combine eggs, flours, milk, and 2 tablespoons butter in a blender until smooth and creamy. Cover and set aside for an hour.
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9
Heat a 10-inch non-stick skillet over medium heat. Brush lightly with butter, then add about 1/4 batter to pan and swirl to coat bottom of skillet.
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10
Cook for 1 to 1 /2 minutes until underside of crepe begins to brown. Flip crepe (I find an offset frosting knife works best) and cook 1 minute longer. Remove crepe and cool.
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11
Repeat for remaining batter. Makes 8 - 10 crepes, but you may want to double the recipe and freeze what you don't use now between sheets of waxed paper for another dish.
