Peel and finely chop the onion. To book.
Chop the andouille slices into small cubes. To book
In a saucepan, melt the onion in the butter. When it is translucent, add the honey and the sausage. Mix well. To book.
Melt a nice knob of butter over low heat in a large skillet. When the butter is well melted, place the crepe in it. Turn it over to coat it with butter. Then let it heat up. Cook it until crispy all over. And break it into big pieces. To book.
Meanwhile, melt a knob of butter and the olive oil in another skillet over high heat. Add the seafood mix until golden brown.
Arrange the crispy crepe pieces at the bottom of the plate. Then the mixture, onion and andouillette. Topped with mixed seafood.
Serve. Give a turn of the pepper mill to taste. Enjoy without delay.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !