Serves: 4
Time: 35 mins + 35 mins

 

Ingredients

200g            Vac-packed Cheznuts
12                Scallops – roe separated
4                  Rashers Smoked Bacon
1                  Spring Onion
1                  Shallot
1½ cups      Vegetable Stock
                    Extra Virgin Olive Oil
                    Salt / Pepper

Method

Slice the spring onion and brown it in a saucepan with a little olive oil.  Add the chestnuts, then 1 cup of vegetable stock. Cook for 10 minutes. Blend into a purée, using a food processor, adding salt to taste.

Remove the red-orange parts from the scallops (coral/roe) and blend, in a food processor, with ½ cup of stock to create a sauce.

Season the scallop flesh with olive oil, pepper, and finely chopped shallot.

Fry the bacon in a heated skillet, and then sear the scallops in the bacon fat. Serve the scallops with the chestnut purée, garnished with the bacon slices and coral sauce