Pan-fried Scallops with Chestnut Soup and Crispy Sage Leaves

Ingredients

For the soup:

  • 1 x pack of vacuum packed chestnuts
  • 2 x rashers of bacon, chopped
  • 2 x shallots, finely chopped
  • 300ml chicken stock
  • 2 tablespoons cognac
  • 30g butter
  • 50ml double cream

For the rest:

  • 12 scallops
  • Olive oil
  • 8 sage leaves
  • Salt and pepper

 

Method

  1. Melt butter in a saucepan, add bacon and shallots and cook on a medium heat until softened.
  2. Add the brandy, light it to burn off the alcohol, then add chestnuts and stock and bring to the boil. Simmer for 5-10 minutes.
  3. Transfer to a blender and blitz until smooth.
  4. Pour back into the saucepan, stir in the cream and season to taste.
  5. Heat a tablespoon of oil in a frying pan, add the sage leaves and cook until crisp- be careful, they burn very quickly! Blot on kitchen towel.
  6. Heat a large frying pan. Season the scallops in olive oil and salt and pepper.
  7. When pan is piping hot add the scallops and cook for about a minute. Turn them and add about 1 oz of butter. Cook for a minute, basting with the bubbling butter.
  8. Pour soup into shallow bowls, stack the scallops in the middle and top with a sage leaf.

 

 

 

 

 

 

 

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