Leek and Chestnut Scallops
Leek and Chestnut Scallops



  • 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
  • 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!
30 mins
6 serving
This recipe pairs perfectly with the Shaky Bridge 'Pioneer' Gewurztraminer 2014 from Central Otago, New Zealand.

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