Scallops with cep compote & chestnuts - Good Food Middle East

Name: Scallops with cep compote & chestnuts - Good Food Middle East
Ingredients: 85g unsalted butter; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 8 medium ceps (about 400g/14oz), cleaned; 150ml/¼pt dry white wine; 12 cooked whole chestnuts; 8 large sprigs thyme, two whole, six with the leaves carefully picked from the stalks; 2 tbsp sunflower oil; 12 scallops, as large as you can find, cleaned and coral removed

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Make a meal with autumn’s mushroom harvest

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Ingredients

85g unsalted butter
1 small onion, finely chopped
3 garlic cloves, finely chopped
8 medium ceps (about 400g/14oz), cleaned
150ml/¼pt dry white wine
12 cooked whole chestnuts
8 large sprigs thyme, two whole, six with the leaves carefully picked from the stalks
2 tbsp sunflower oil
12 scallops, as large as you can find, cleaned and coral removed