Buckwheat Galettes with Scallops and Andouille Sausage Sauce
TM6 TM5 TM31

Buckwheat Galettes with Scallops and Andouille Sausage Sauce

4.0 (6 ratings)

Ingredients

Batter

  • 200 g buckwheat flour
  • 300 g milk
  • 1 medium egg
  • 1 tsp fine sea salt
  • 250 g water
  • 40 g salted butter

Filling

  • 20 g unsalted butter
  • 3 dessert apple, peeled, cored, cut in 8 pieces
  • 12 scallops
  • 15 g brandy
    or 15 g Calvados
  • 150 g double cream
  • 85 g smoked pork sausage, cut in pieces plus 6 thin slices (andouille or kabanos)

Nutrition
per 1 portion
Calories
1943 kJ / 463 kcal
Protein
21.3 g
Carbohydrates
38.3 g
Fat
24.5 g

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