Roast Scallops Recipe - Great British Chefs

Ingredients

• 1 tbsp of olive oil
• 8 scallops, cleaned
• 50g of butter
• 1/4 lemon, juiced
• 50g of unsalted butter
• 1/2 onion, sliced
• 1 garlic clove
• 2 sprigs of thyme
• 200g of vacuum packed cooked chestnuts, chopped
• 1 tsp balsamic vinegar
• 300ml of water
• 250ml of milk
• 4 pancetta slices
• 1 Cox apple, cut into batons
• 8 watercress buds, to garnish
• 2 tbsp of maple syrup