What you'll need:3 tbsp olive oil3 garlic cloves, crushed2 leeks (white part only) sliced2 spring onions, sliced25g fresh ginger, peeled and finely chopped200ml white wine400g pre-cooked and peeled chestnuts200ml whipping cream18 scallops in the shell, roe removed and savedSalt and pepperTime: 30 minsServes: 6MethodFirstFry the spring onion, garlic, leek,
What you'll need:
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 2 leeks (white part only) sliced
- 2 spring onions, sliced
- 25g fresh ginger, peeled and finely chopped
- 200ml white wine
- 400g pre-cooked and peeled chestnuts
- 200ml whipping cream
- 18 scallops in the shell, roe removed and saved
- Salt and pepper
Time: 30 mins
Fry the spring onion, garlic, leek, and ginger in about half the oil in a large pan for about 10 minutes. Pour in the wine and add the chestnuts, and simmer away for a further 5 minutes.
Add the reserved scallop roe (the orange bits) and the cream, and stir gently for five minutes. Season well with salt and pepper.
In another frying pan, add the other half of the oil, and lightly fry the scallops for just 2 minutes on each side. To serve, pile the chestnut mix and sauce onto each plate, and top with a trio of juicy scallops. Yum!
For the perfect wine pairing, crack open a bottle of an exotic Gewurztraminer such as the Vinedos de los Vientos 'Estival' Gewurztraminer 2016 from Uruguay. This is a wine that will go very nicely with any seafood dish which has that touch of luxurious sweetness.
There you have it -- a recipe for Leek and Chestnut Scallops!
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