12 scallops, whole
125 g / ½ cup Bordier buckwheat Butter
Shuck the 12 scallops and leave the white fleshy part attached in four of them. Wipe dry to remove all excess humidity.
In each of these shells with the attached meat, add 2 others then cover with plastic wrap and refrigerate.
Cut 8 medium slices of the Guémené andouille. Chop half of the slices coarsely. Set aside.
Pre-heat the oven to 220°C/425°C.
Take the Bordier buckwheat butter and place shavings on each of the scallop shells.
Fry the andouille slices flipping them over carefully so that you are left with 4 toasted andouille chips. Next, gently brown your chopped andouille.
Sprinkle the browned chopped andouille over each of the scallop shells and bake for o3 minutes, then turn on the broiler. Move the baking dish closer to the broiler and leave only for 2 to 3 minutes to avoid overcooking them. Do not salt but pepper the scallops and serve with an andouille chip inserted into each shell vertically.
Don’t forget the country bread which will help you soak up the buckwheat butter left in your shells. Be careful – it’s addictive!
Serve with a very dry cider or Petit Chablis.