Name: Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress
Total time: 1 h
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

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

by Shaun Rankin

Ingredients

Oils & Vinegars

1 tbsp of olive oil
1 tsp balsamic vinegar

Fish & Shellfish

8 scallops, cleaned

Dairy

50g of butter
50g of unsalted butter
250ml of milk

Fruit & Vegetables

1/4 lemon, juiced
1/2 onion, sliced
1 garlic clove
1 Cox apple, cut into batons

Salad & Fresh Herbs

2 sprigs of thyme
8 watercress buds, to garnish

Store Cupboard

200g of vacuum packed cooked chestnuts, chopped
2 tbsp of maple syrup

Beverages

300ml of water

Delicatessen

4 pancetta slices