Galletta di Grano Saraceno con Crema di Funghi, Capesante e Pepe e Cioccolato

Galletta di Grano Saraceno con Crema di Funghi, Capesante e Pepe e Cioccolato is a contemporary dish that marries the earthy traditions of Breton buckwheat with the refined techniques of modern Italian-inspired seafood cookery. The dish centers on a crisp buckwheat galette, a nod to the classic Breton galette de sarrasin, which provides a nutty, gluten-free base. This is topped with a rich crema di funghi—a creamy wild mushroom sauce—and seared scallops (capesante), finished with a daring dusting of black pepper and dark chocolate.

A great version achieves a perfect textural contrast: the galette must be thin and shatteringly crisp, not soggy, while the scallops are caramelized on the outside and translucent in the center. The crema di funghi should be deeply savory, often enhanced with a splash of white wine or truffle oil, and the chocolate and pepper are used sparingly to add a subtle, bittersweet warmth that complements the briny sweetness of the scallops.

The dish is notably featured at **Autour du Beurre** in Saint-Malo, France, a venue praised by the foodie community *Where The Foodies Go* for its inventive use of local butter and buckwheat. Regional variations might swap scallops for other seared shellfish like langoustines, or incorporate a local cheese like Saint-Malo’s own *fromage blanc* into the crema. The combination of chocolate and pepper with seafood reflects a broader trend in coastal Breton cuisine, where chefs playfully bridge sweet and savory traditions.