Serves 4
Note: the galette batter makes 10-15 crepes which is more than you will need for this recipe but you can make the whole batch, wrap the extras and freeze them or you can just make half the batter and use the crepes just for this recipe.

For the galettes:
4 cups/500 g. buckwheat flour
1 tablespoon /15 g. coarse sea salt or kosher salt
4 cups/ 1 liter water, divided, plus more to thin the batter

For the leeks:
3 large leeks
2 tablespoons butter
Salt
¼ – 1/3 cup dry white wine
2 teaspoons to 1 tablespoon honey
1/4 cup crème fraiche or heavy cream

For the scallops:
1 ½ pound scallops
Flour, Optional
2 tablespoons butter
Salt, Pepper

Make the galette batter:
Stir together the buckwheat flour and salt in a large bowl. Add 2 cups of cold water and use a whisk or your hand to make a thick-ish batter. Smooth the top and pour ½ cup of water over top to prevent a crust forming. Refrigerate overnight or up to 3 days.

Thin the batter with the remaining 1 ½ cups water or more, as needed before using.

Prepare the leeks:
Trim and halve leeks, then thinly slice the white and tender green parts. Wash in large bowl of cold water. Drain and set aside, but do not dry.

Melt butter in a large skillet over medium heat. Add leeks and sprinkle with salt. Reduce heat to medium low and cook 10 to 15 minutes, or until meltingly soft. Increase heat to medium and add wine. Simmer 2 to 3 minutes, or until wine has evaporated. Stir in honey and cook 1 minute more. Add crème fraîche or cream, and cook 1 minute to allow the flavors to meld and thicken the sauce. Cover to keep warm, or reserve in the fridge up to three days before using.

Prepare the scallops:
Pat the scallops dry with a clean kitchen towel and set aside on a plate. Dust both of the flat sides of the scallops with flour, if desired. (This gives them a darker brown crust.) Have another plate ready for the cooked scallops.

Melt the butter in a large skillet over medium heat. When the foam just begins to dissipate, add the scallops and cook 2 to 3 minutes on the first side. Flip, and cook 1 to 2 minutes more. Remove to the plate, and keep warm.

Make the filled galettes:
Heat a large cast-iron griddle or heavy-duty crêpe pan over medium-high heat to about 425-475˚F. Coat lightly with lard or oil, then spread 1/3 to ½ cup of prepared batter in the pan with a spreader. Spread 1/3 cup melted leeks in the center of the galette, Top the melted leeks with 4 seared scallops, then brush the edges of the galette with melted butter. Cook the galette 1 to 2 minutes, or until the edges begin to crisp and the leeks and scallops are warmed through. Fold in each side of the galette edges to make a square, brush the top with butter, and serve.

Green Salad and Basic Vinaigrette
Serves 4

All crêperies offer a salade verte on their menus as an accompaniment to piping hot galettes. The salad is usually just a few torn fresh lettuce leaves tossed with a basic vinaigrette.

For the vinaigrette:
1 tablespoon cider vinegar
2 tablespoons neutral-flavored vegetable oil
1 tablespoon olive oil
½ tablespoon Dijon mustard
½ teaspoon water
pinch of salt and pepper

For the the green salad:
3 cups torn lettuce
chopped fennel fronds
chiffonade sorrel leaves
small pennywort leaves (navelwort/nombril de Vénus)
wild arugula
three-cornered leeks (wild garlic)

Make the vinaigrette:
Place all the ingredients in a large-mouthed jar. Close the jar and shake until combined.

Make the salad:
In a large bowl combine the lettuce with the foraged greens. Add the vinaigrette and salt and pepper and toss well.