Roast Scallops Recipe
Roast scallops are paired with a wonderfully light chestnut velouté in this impressive starter from Shaun Rankin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Fine-mesh sieve
- Blender
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Refrigerator
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
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