Buckwheat Galettes with Scallops and Andouille Sausage Sauce

Batter

• 200 g buckwheat flour
• 300 g milk
• 1 medium egg
• 250 g water
• 1 tsp fine sea salt
• 40 g salted butter

Filling

• 20 g unsalted butter
• 3 dessert apple, peeled, cored, cut in 8 pieces
• 12 scallops
• 15 g brandy
  of 15 g Calvados
• 150 g double cream
• 85 g smoked pork sausage, cut in pieces plus 6 thin slices (andouille or kabanos)