Scallops with chestnuts
For a meal in itself, swap the usual leeks or chicory for chestnuts and serve it with a homemade potato purée.
You can also add a few lardons (little strips of bacon).
Seasons & months
Preparation
-
Step 1
Bring 10 cl of cream and 10 cl of fish fumet (a concentrated fish stock) to the boil. Let it reduce for 10 minutes.
Cook the chestnuts in a pan, or simply reheat them in a small frying pan with butter. Either way, finish them off in a little butter.
Add the scallops, sliced in half through their thickness, and cook them for one minute on each side.
Serve on warm plates.
Serve with a potato purée and a green salad.
Nutritional values
per serving
Recipe for 1 person
Calories
438
kcal
Protein
24,8
grams
Carbohydrates
40,8
grams
Fat
19,3
grams
Fibre
5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
