Ingredients

Steps

• Heat half of the olive oil in a saucepan.
• Fry the garlic, leek, spring onion, and ginger over low heat for ten minutes.
• Add the wine and chestnuts and cook for five minutes.
• Mix in the reserved scallop roe and cream and cook for another five minutes.
• Season the mixture with salt and pepper.
• Heat the remaining oil in a frying pan over high heat.
• Fry the scallops for two minutes on each side.
• Serve the scallops on a bed of chestnuts with the cream sauce.