Buckwheat Galettes with Scallops and Andouille Sausage Sauce
These buckwheat galettes with scallops and andouille sausage sauce are a refined French-inspired main course. Thin, nutty buckwheat crêpes are filled with tender scallops and draped in a smoky, creamy andouille sauce. The Thermomix blends the batter to a lump-free consistency and simmers the sauce gently, delivering restaurant-quality results at home.
About this recipe
Buckwheat galettes with scallops and andouille sausage sauce are an elegant French-inspired recipe your Thermomix TM7 handles with ease. Searching for a galette recipe or a showstopping seafood main course for your all-in-one kitchen machine? This dish delivers. The batter comes together in moments: buckwheat flour, milk, egg, water and sea salt are blended into a thin, silky mixture that cooks into delicate, nutty crêpes with beautifully crisp edges. Meanwhile, the TM7 gently heats a sauce of salted butter, double cream and smoky andouille sausage, building deep savoury flavour while you sear the scallops in a hot pan. Served folded around the plump scallops and drizzled with the creamy sausage sauce, this makes an impressive dinner-party main course or a luxurious weekend treat that tastes straight out of a Brittany crêperie.
Preparation tips
- Let the buckwheat batter rest before cooking so the flour fully hydrates; this makes the galettes more supple and less likely to tear when folding them around the scallops.
- Pat the scallops thoroughly dry before searing them in a very hot pan with a little salted butter, so they develop a golden crust while staying tender and juicy inside.
- Slice the andouille sausage thinly and render it gently before adding the double cream, so its smoky fat flavours the whole sauce; keep the sauce warm without boiling to prevent curdling.
Recipe variations
- Lactose-free version: replace the milk in the batter with water and use lactose-free double cream and plant-based butter for the sauce; the buckwheat galettes stay naturally gluten-free and the smoky andouille keeps its character.
- Festive seafood variation: swap half the scallops for langoustines or prawns and finish the sauce with a splash of Noilly Prat and fresh chives for a celebratory Christmas or New Year's dinner main.
Thermomix TM7 Benefits
- Using the built-in scale, weigh the buckwheat flour directly into the mixing bowl for a galette batter with exact, consistent consistency every time. [Precision Control]
- With precise heating, the Thermomix warms the double cream and andouille sauce gently, preventing it from burning while smoky flavours develop. [Precision Control]
- In seconds, the TM7 mixes flour, milk, egg, water and salt into a completely lump-free galette batter, far faster than whisking by hand. [Time Savings]
- While the sauce simmers hands-free, the steaming function keeps the cooked scallops warm and succulent above the bowl until serving. [Hands-Free]
- The whipping function with the butterfly whisk aerates the double cream lightly, giving the andouille sauce a silky, restaurant-style finish. [Multi-Function]
Ingredients
- buckwheat flour
- milk
- medium egg
- water
- fine sea salt
- salted butter
- unsalted butter
- dessert apple
- scallops
- brandy