Galettes Filled With Shrimp And Scallops

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Los Angeles Times


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About 20 minutes


1 tablespoon butter

1 large leek, white part only, finely sliced

1/2 cup dry white wine

1/2 cup heavy cream

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/2 pound bay scallops

1/2 pound medium shrimp, shelled, deveined, tails removed and cut into chunks

1 tablespoon chopped fresh tarragon

Juice of half a lemon

1/4 cup crème fraîche

4 buckwheat crepes

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