Scallops in chestnut butter

  • Guests 4 people
  • Preparation 30 minutes
  • Cooking 15 minutes
  • Difficulty Medium

To make this recipe 

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  1. 125g unsalted Grand Fermage butter

    16 large scallops

    80g cooked chestnuts (fresh or frozen)

    1 lemon

    ¼ bunch dill

    2 cloves garlic

    Pinch of white

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For chestnut butter

  1. Remove the butter from the fridge 20 minutes before use so that it reaches room temperature.
  2. Cut the chestnuts into small pieces then mix them with the softened butter.
  3. Add the lemon juice, chopped dill, chopped garlic and a dash of pepper.
  4. Put the chestnut butter onto one side of a sheet of baking paper.
  5. Roll up the sheet of paper to form a cylinder, then put it in the fridge for 20-30 minutes.

For scallops

  1. Pan fry the scallops with a knob of butter (2 minutes on each side) then remove from the pan and place absorbent paper.
  2. Preheat the oven to 180°C.
  3. Remove the hardened roll of chestnut butter from the fridge.
  4. Cut 16 slices, not too thick, and put them onto the scallops.
  5. Put them into the oven, preferably under the grill, for about 5 - 10 minutes to melt the butter and gratinate.

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Gourmet tips

This fantastic scallop recipe marries well with a white wine, perhaps a Chardonnay.

Enjoy our

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