Scallops With Leek And Chestnut
This elegant Chestnut Cream with Pan-Seared Scallops recipe brings together the rich flavors of chestnuts, aromatics, and fresh seafood for a luxurious dish that is sure to impress. The creamy chestnut base is infused with the sweetness of leeks and the warmth of ginger, all elevated by a splash of white wine. Each tender scallop is perfectly seared to golden perfection, adding a delightful contrast in texture and taste. This dish promises a harmonious blend of earthy, savory, and slightly sweet flavors that will delight your taste buds.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 3 garlic
- 2 leeks
- 2 spring onions
- 25g/1oz fresh ginger
- 200ml/7fl oz white wine
- 400g/14oz pre-cooked and peeled chestnuts
- 200ml/7fl oz whipping cream
- 18 scallops
- salt and freshly ground black pepper
Instructions
- Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes.
- Add the wine and chestnuts and cook for another five minutes.
- Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper.
- Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side.
- To serve, pile the chestnuts onto each plate and top with three scallops per serving.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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