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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his favourite recipes and best moments.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.