Earthy chestnuts and sweet scallops are a match made in heaven in this simple starter served with a creamy sauce.
3 tbsp olive oil
3 garlic cloves, crushed
2 leeks, white part only, rinsed and sliced
2 spring onions, sliced
25g/1oz fresh ginger, peeled and chopped finely
200ml/7fl oz white wine
400g/14oz pre-cooked and peeled chestnuts
200ml/7fl oz whipping cream
18 scallops in the shell, cleaned, roes removed
salt and freshly ground black pepper
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.
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