
Devices & Accessories
Buckwheat Galettes with Scallops and Andouille Sausage Sauce
Prep. 30min
Total 1 h 10min
6 portions
Ingredients
Batter
-
buckwheat flour200 g
-
milk300 g
-
medium egg1
-
water250 g
-
fine sea salt1 tsp
-
salted butter40 g
Filling
-
unsalted butter20 g
-
dessert apple peeled, cored, cut in 8 pieces3
-
scallops12
-
brandy15 g
-
double cream150 g
-
smoked pork sausage cut in pieces plus 6 thin slices (andouille or kabanos)85 g
Nutrition per 1 portion
Calories
463 kcal /
1943 kJ
Protein
21.3 g
Fat
24.5 g
Carbohydrates
38.3 g
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