Nutrition Facts
4 servings
4
Recipe for Scallops with Buckwheat Galette and Cream
This delicate appetizer will delight the taste buds with its perfectly golden scallop, a buckwheat galette accompanied by a cream infused with the scents of the sea... made with the beard of the shell.
Ingredients
1 buckwheat crepe
4 buckwheat seeds
15 liquid cream
2 preparation for court bouillon
1 thyme
1 yellow lemon
Directions
1
Ask your fishmonger to open the shells for you and to give you the beards.
2
Remove the dark part and rinse them in clear water, changing the water several times until they are nice and white.
3
Put them in a saucepan covered with 250 ml of water, adding 2 tablespoons of a broth preparation, 1 slice of lemon, 1 sprig of thyme, salt, and pepper.
4
Cook gently for 20 minutes. Strain and add 150 ml of cream. Blend.
5
Cut out 4 circles with a diameter of 6 cm from the buckwheat pancake. Lightly cook them in a skillet for a few minutes until they harden slightly.
6
Brush a little olive oil on the scallops on both sides. Heat a pan and cook the scallops for 1 minute on each side.
7
To finish, serve the nut on its buckwheat flatbread with some seeds and accompany with the creamy sauce.
Ingredients
Ingredients
1 buckwheat crepe
4 buckwheat seeds
15 liquid cream
2 preparation for court bouillon
1 thyme
1 yellow lemon
Directions
Directions
1
Ask your fishmonger to open the shells for you and to give you the beards.
2
Remove the dark part and rinse them in clear water, changing the water several times until they are nice and white.
3
Put them in a saucepan covered with 250 ml of water, adding 2 tablespoons of a broth preparation, 1 slice of lemon, 1 sprig of thyme, salt, and pepper.
4
Cook gently for 20 minutes. Strain and add 150 ml of cream. Blend.
5
Cut out 4 circles with a diameter of 6 cm from the buckwheat pancake. Lightly cook them in a skillet for a few minutes until they harden slightly.
6
Brush a little olive oil on the scallops on both sides. Heat a pan and cook the scallops for 1 minute on each side.
7
To finish, serve the nut on its buckwheat flatbread with some seeds and accompany with the creamy sauce.
Notes
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