Queen scallop and leek galettes
Queen scallops (or scallops) with leeks make a very classic match that works well!!
Preparation
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Step 1
Sift the flour with the bicarbonate or baking powder, put it in a mixing bowl with the salt.
Add the water gradually and mix (I mix with a small beater and it’s perfect… no lumps ^^).Leave the batter to rest for at least an hour.
When you come back to it, if it has thickened, don’t hesitate to add water. You’ll see if it’s too thick when you make your first galette. Add the water gradually, and watch out — if you put a little too much, the galettes will tend to break. If that happens, use a spatula to turn them.
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Step 2
Cook the galettes in a large pan (or even in two pans to be quicker).
To do this, heat your pan dry over high heat (a minute or two), brush on butter and spread the batter by tilting and turning the pan as you would for a crêpe if you don’t have the pro techniques (it works very well too).
Cook until you see the edge of the galette lift away. At that point, turn the galette with a large spatula or your fingers.Cook the other side for a short minute.
Keep them warm either on a warm plate or in a slightly warm oven (put foil over them so they don’t dry out).
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Step 3
Peel the leeks, wash them and cut them into rounds.
Cook them for 15 minutes in a covered pan with half a glass of water.At the last moment, add the queen scallops, season with salt and pepper, pour in the cream and mix it all.
Reheat the galettes and place the mixture on top.
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