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Buckwheat Galettes with Scallops and Andouille Sausage Sauce
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Ingredients
Batter
- 200 g buckwheat flour
- 300 g milk
- 1 medium egg
- 250 g water
- 1 tsp fine sea salt
- 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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