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Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress

Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress

PT1H

1
To make the velouté, put the butter in a saucepan to melt, and add the sliced onion, garlic and thyme. Cook until the onions are soft and translucent
  • 50g of unsalted butter
  • 1/2 onion
  • 1 garlic clove
  • 2 sprigs of thyme
2
Add the chopped chestnuts to the pan and cook for 2 minutes on a medium heat. Add the balsamic vinegar, water and milk, and bring to the boil
  • 200g of vacuum packed cooked chestnuts
  • 1 tsp balsamic vinegar
  • 300ml of water
  • 250ml of milk
3
Simmer for 5 minutes. Remove the velouté from the heat and blend until smooth. Pass through a sieve and set aside until needed
4
To prepare the pancetta, heat the oven to 100°C/lowest gas mark your oven will go to
5
Place a piece of greaseproof paper on a flat baking tray. Lay on the pancetta strips, then cover with another piece of grease proof paper and another flat tray
  • 4 pancetta slices
6
Cook for 5 minutes or until crisp and brown. Allow to cool
7
For the scallops, heat a non-stick frying pan. Add the olive oil and the scallops and cook for approximately 30 seconds until golden brown
  • 8 scallops
  • 1 tbsp of olive oil
8
Turn over and cook the scallops for a further 30 seconds. Add the rest of the butter, allow to foam and then finish the scallops with the lemon juice
  • 50g of butter
  • 1/4 lemon
9
While the scallops are resting, heat up the chestnut velouté. Place two scallops in each serving bowl and carefully pour over the velouté
10
Break over the crisp pancetta and garnish with the apple batons, watercress buds and drizzle with the maple syrup. Serve immediately
  • 1 Cox apple
  • 8 watercress buds
  • 2 tbsp of maple syrup

Ingredients

Metric

Imperial

  • Jersey scallops

  • Chestnut velouté

  • Pancetta

  • To plate

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