Buckwheat Galettes with Scallops and Andouille Sausage Sauce
Delicate buckwheat galettes topped with fresh scallops and a rich andouille sausage sauce. The Thermomix TM7 ensures perfect batter consistency and sauce development through precise mixing and simmering functions.
Thermomix TM7 Benefits
- Multi-functionality - The Thermomix mixes buckwheat flour into a smooth batter in seconds for perfect galettes. [Multi-Function]
- Hands-free - The machine simmers the andouille sausage sauce slowly while you prepare the delicate scallops. [Hands-Free]
- Built-in precision - The TM7 grinds buckwheat to the perfect consistency for authentic Breton galettes. [Precision]. [Precision Control]
Ingredients
- buckwheat flour
- milk
- medium egg
- water
- fine sea salt
- salted butter
- unsalted butter
- dessert apple
- scallops
- brandy
Instructions
- Place buckwheat flour, milk, egg, water and salt in mixing bowl then mix 30 sec/speed 3.
- Insert butterfly whisk then mix 1 min/speed 3. Transfer to a jug.
- Place a knob of butter in a large non-stick pancake or frying pan and melt over a medium heat. When butter is hot, pour a small ladle of batter into the pan and spread over the entire surface by rotating the pan in a circular motion. Cook for 2-3 minutes on each side then transfer to a plate. Repeat until all the batter is used (adding more butter as necessary), making sure to make the thinnest possible pancakes. Clean mixing bowl.
- Preheat oven to 120°C.
- Place remaining 10 g butter in frying pan and brown scallops for 1-2 minutes on each side.