Scallops with Leek and Chestnut

Earthy chestnuts and sweet scallops served with a creamy ginger-infused leek sauce for a simple, elegant starter.

French Cuisine Seafood Appetiser Scallops Chestnuts

Estimated Nutrition

Calories

480.7

kcal / serving

2884.2 kcal total

Carbs

30.8g

per serving

185 g total

Fat

25.8g

per serving

154.6 g total

Protein

19.3g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Whipping Cream

Liquids

200

White Wine

NutsSeeds

clove

Garlic

Crushed

400

Chestnuts

Pre-cooked and peeled

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Divided use

Seafood

piece

Scallops

In the shell, cleaned, roes removed and reserved

Vegetables

piece

Leek

White part only, rinsed and sliced

piece

Spring Onion

Sliced

Ginger

Peeled and chopped finely

Method

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.