Skip to content

Fish, Northern, Eastern and Western France

Buckwheat galettes with scallops and leeks

Buckwheat galettes with scallops and leeks are a Breton style dish for 4 people, ready in 35 minutes, rated easy, for about €5.40 per person. The key to success is searing the scallops very quickly over high heat so they stay tender and don't release water.

Tonight, golden buckwheat galettes filled with seared scallops and a creamy leek fondue.

Buckwheat galettes with scallops and leeks
Total time
35 min
Difficulty
Easy
Cost per person
€5.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Under the golden buckwheat galette, a soft leek fondue in cream cradles scallops that are just seared, still pearly at the center. The gruyere melts between the layers and ties everything together without overpowering the briny taste of the shellfish. It's a fall and winter dish that looks like a special occasion meal, yet it all comes together in one pan.

This is the perfect dinner for a Sunday evening or for having people over without spending hours in the kitchen, since the whole thing takes just 35 minutes. Kids, less used to the marine taste of scallops, aren't really the audience here, but the adults at the table will enjoy this mix of Breton simplicity and generosity.

The ingredients

4 people

Dairy

  • Buckwheat galettes 8
  • Heavy cream 20 cl
  • Butter 50 g
  • Grated gruyere 80 g

Fish counter

  • Sea scallops 16

Fruits and vegetables

  • Leeks 4
  • Lemon 0.5

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Lactose, Gluten, Eggs

The step by step recipe

  1. Clean the leeks, slice them thinly and let them soften in half the butter with the lid on. 15 min

    Stir occasionally, they shouldn't brown.

  2. Add the cream, salt and pepper and let it thicken for a few minutes. 5 min

    A pinch of nutmeg pairs well with leeks.

  3. Pat the scallops dry with paper towels and sear them over high heat in the remaining butter. 3 min

    Ninety seconds per side is enough, no more.

  4. Fill each galette with the leek fondue, gruyere and scallops, then fold the edges into a square.

    Warm the galettes in a pan first so they stay pliable.

  5. Pop the galettes in the oven or in a pan for a few minutes and squeeze lemon over them before serving. 5 min

    A few drops of lemon lift the richness of the cream.

Our tips to get it right

  • Pick buckwheat galettes that are already cooked and flexible enough to fold without cracking, and warm them briefly before filling.
  • Drain the leek fondue well before filling the galettes, otherwise they turn soggy during the final cooking.
  • Make the leek fondue ahead of time and save the scallops for the very last minute, they don't wait well.

The variations

  • Swap the scallops for peeled shrimp for a more budget friendly version that's just as satisfying.
  • For a vegetarian version, fill the galettes with sauteed button mushrooms instead of scallops.
  • To save time, make the leek fondue the day before and just sear the scallops and assemble right before serving.

What to serve it with

  • A well dressed green salad
  • A glass of Muscadet or dry cider
  • A light soup to start

Storage

The leek fondue keeps for 2 days in the refrigerator in a sealed container. Cooked scallops don't reheat well and lose their texture, so it's best to cook them at the last moment. Filled galettes don't freeze well because of the cream and scallops.

Questions about this dish

Can you use frozen scallops?

Yes, as long as you thaw them fully in the refrigerator and pat them dry thoroughly with paper towels. A damp scallop will release water during cooking instead of browning.

Can you make the leek fondue ahead of time?

Yes, it can be made the day before and gently reheated before filling the galettes. The scallops, though, should be cooked just before serving.

Can you substitute the heavy cream with a plant based cream?

Yes, a thick soy or oat cream works, though the result will be slightly less rich. Adjust the cooking time so the fondue thickens properly.

How do you keep the galettes from tearing when you fold them?

Warm them briefly in a pan before filling so they stay pliable. A cold or overly dry galette cracks easily when folded.

How long does it take to make buckwheat galettes with scallops and leeks?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in buckwheat galettes with scallops and leeks?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does buckwheat galettes with scallops and leeks cost?

About €5.40 per serving, or €21.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten, eggs. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with cream

See all