Scallops with cep compote & chestnuts

Name: Scallops with cep compote & chestnuts
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 12 cooked whole chestnuts; 3 garlic cloves, finely chopped; 1 small onion, finely chopped; 12 larges 12 scallops, as large as you can find, cleaned and coral removed; 2 Tbsps sunflower oil; 8 large sprigs thyme, two whole, six with the leaves carefully picked from the stalks; 85 grams unsalted butter

One serving contains 342 calories, 7g of protein, and 25g of fat. This recipe serves 4. It is Head to the store and pick up chestnuts, garlic cloves, scallops, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat half the butter in a medium saucepan and sweat the onion and garlic for 5 mins. Meanwhile, remove the stalks of the ceps from the heads, cut them into chunks, cut the heads in half and set aside. Stir the chopped stalks in with the onions, raise the heat and fry for 2 mins until coloured.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Sauce Pan

Pour in the wine and reduce by half.

Ingredients you will need

Wine

Add the chestnuts, 2 sprigs thyme and 400ml/14fl oz of water. Bring to the boil, reduce the heat and simmer for 40 mins.

Ingredients you will need

Chestnuts

Thyme

Water

Heat the oil in a large frying pan. Put in the cep heads, cut side down, around the outside, followed by the scallops in the centre. Fry over a high heat for 1 min each side until golden. Turn over and fry for 2 mins more.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle over the thyme leaves, season if you want and turn off the heat.

Ingredients you will need

Thyme

Remove the thyme and stir in the second half of the butter. Spoon the compote into the four deep plates and top with the scallops and fried ceps.

Ingredients you will need

Scallops

Compote

Butter

Thyme

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

cooked whole chestnuts 3

garlic cloves, finely chopped 1small

onion, finely chopped 12larges

12 scallops, as large as you can find, cleaned and coral removed 2Tbsps

sunflower oil 8large sprigs

thyme, two whole, six with the leaves carefully picked from the stalks 85grams

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.