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
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Remove the butter from the fridge 20 minutes before use so that it reaches room temperature.
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Cut the chestnuts into small pieces then mix them with the softened butter.
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Add the lemon juice, chopped dill, chopped garlic and a dash of pepper.
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Put the chestnut butter onto one side of a sheet of baking paper.
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Roll up the sheet of paper to form a cylinder, then put it in the fridge for 20-30 minutes.
For scallops
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Pan fry the scallops with a knob of butter (2 minutes on each side) then remove from the pan and place absorbent paper.
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Preheat the oven to 180°C.
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Remove the hardened roll of chestnut butter from the fridge.
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Cut 16 slices, not too thick, and put them onto the scallops.
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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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