Leek and scallop galette Breton recipe

Festive buckwheat pancakes topped with creamy leek fondue and freshly fried scallops. A delight.

Buckwheat pancakes are often associated with a cheap meal in a creperie or a simple dish at home with everyday ingredients, a complete pancake with ham, egg and cheese for example. But why not give a slightly chic or sophisticated look to your pancakes while remaining in a friendly and easy-to-make dish?

This is what I offer you with this pancake garnished with scallops and a leek fondue with cream.

The ingredients

Buckwheat pancakes

You can buy them commercially or make them yourself.
But for successful homemade buckwheat pancakes, there is a resting time to respect. Either you can speed it up by putting a spoonful of honey in the dough, a little trick of a real Breton crepe maker, but time consuming all the same. It’s a super easy and quick recipe, but it takes a long time.

I give you all my advice and my recipe for making good buckwheat pancakes like in Brittany.

Leek fondue

Finely slice your leeks, previously well cleaned. Keep a little green like me for more flavor, or make your leek fondue only with white ones. I count two very large leeks for 4 people but if they are small, make extra.

Melt a large knob of butter in a pan and pour in your leek slices. Season with salt, pepper and fry for around fifteen minutes, stirring occasionally, until they are well seized and tender. Add a little butter if necessary.

For a slightly healthier fondue, that is to say with less butter!, you can pre-cook them in water or steam, drain them well, then fry them very briefly with a little butter. We then need less butter than in the method of this recipe. Another solution, sear them in a hot pan with a little butter then add a little water and leave to cook covered. Both work, but the first method described here is much more demanding!

When the leeks are very soft, add 4 large tablespoons of thick crème fraîche, taking care to lower the heat. Leave on very low heat for until ready to use. The cream should warm up and the leeks should stay at temperature, that’s all.

Scallops

Choose very fresh and generous scallops. Rinse them and dry them well with absorbent paper.

Heat a frying pan over a fairly high heat. When it has warmed up, add a knob of butter and sear the scallops depending on their size for 1 to 3 minutes on each side. It’s quick but you want to sear them, this seafood cooks very quickly.

What should you replace the scallops with? This recipe works very well with the same base of leek fondue with cream and other proteins: smoked salmon, andouillette, white ham, pan-fried bacon, smoked bacon, fried egg…

How to garnish your pancakes

Here I suggest folding it into a triangle by putting the filling on top and not stuffed for a more beautiful visual. On the other hand, I put a little bit of grated cheese in the buckwheat pancake, as in the photos, to give a little softness to the pancake which otherwise, as the filling is just placed on top, would risk becoming a little dry.

With crepes there are lots of folding possibilities as well as garnishes, I have put this together for you in an article, I invite you to read my advice to become a crepe pro.