Ingredients Weight Measure
Eggs, whole 6 ea.
Egg yolks 6 ea.
Water 1-1/2 cups
Milk 2-1/4 cups
Sugar 2 Tbsp.
Flour 14 oz.
Butter, melted 5 oz.
Tahini sauce 6 Tbsp.
Mace 2 tsp.
Parsley, minced 4 tsp.
Butter, clarified as needed

TABASCO® Scallops & Shrimp

Ingredients Weight Measure
Shrimp, peeled, deveined 1-1/3 lbs.
Scallops, small 1-1/3 lbs.
Cashews, oven toasted, reserve 1/2 cup for garnish 1-2/3 cups
Roasted red pepper butter, clarified 2 cups
TABASCO® Habanero Sauce 6 Tbsp.
Sea salt to taste
Black pepper, freshly ground to taste
Jamaican rum 3/4 cup
Red bell pepper, roasted, peeled, julienne 1 cup
Arugula, fresh, washed, for base 2 lbs.
Oranges, wedged, for garnish 3 ea.
Star fruit, sliced, for garnish 3 ea.

Avocado-Lemon Sour Cream Sauce

Ingredients Weight Measure
Sour cream 4 cups
Avocados, pureed 2 ea.
Lemon zest, grated 2 tsp.
Lemon juice, fresh 4 Tbsp.
Coriander, ground 2 tsp.
Brown sugar 1 Tbsp.


  1. For the Crêpes, whisk together eggs, yolks, water and milk; then sugar, flour and melted butter. Rest mixture for at least 1 hour.
  2. Add tahini, mace and parsley.
  3. In a heavy-bottomed, 8", nonstick pan, over medium-high heat, add a small amount of clarified butter. Pour in about 1/4 cup batter per crêpe; cover bottom of pan completely. Cook crêpes on both sides.
  4. For the TABASCO® Scallops & Shrimp, sear shrimp, scallops and cashews. Add butter; sauté.
  5. Add TABASCO® Habanero Sauce, salt and pepper. Stir 5 minutes. Drain and reserve butter. Remove shrimp, scallops and cashews from pan. Deglaze with a small amount of rum.
  6. Add sucs to seafood; toss to coat. Place 3 Tbsp. filling in one-quarter of a crêpe. Fold in half, and then in quarters. Brush with reserved red pepper butter and bake for 10 minutes at 375°F.
  7. For the Avocado-Lemon Sour Cream Sauce, combine all ingredients and mix well.
  8. To serve, place Crêpes on a bed of arugula. Garnish with red peppers, cashews, oranges and star fruit. Top with Avocado-Lemon Sour Cream Sauce.

Yield: 15 servings