Scallops in chestnut butter
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Guests 4 people
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Preparation 30 minutes
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Cooking 15 minutes
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Difficulty Medium
To make this recipe
Ingredients
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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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Preparation
For chestnut butter
- Remove the butter from the fridge 20 minutes before use so that it reaches room temperature.
- Cut the chestnuts into small pieces then mix them with the softened butter.
- Add the lemon juice, chopped dill, chopped garlic and a dash of pepper.
- Put the chestnut butter onto one side of a sheet of baking paper.
- Roll up the sheet of paper to form a cylinder, then put it in the fridge for 20-30 minutes.
For scallops
- Pan fry the scallops with a knob of butter (2 minutes on each side) then remove from the pan and place absorbent paper.
- Preheat the oven to 180°C.
- Remove the hardened roll of chestnut butter from the fridge.
- Cut 16 slices, not too thick, and put them onto the scallops.
- Put them into the oven, preferably under the grill, for about 5 - 10 minutes to melt the butter and gratinate.
And don't forget to grade the recipe:
Gourmet tips
This fantastic scallop recipe marries well with a white wine, perhaps a Chardonnay.
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