Name: Scallops with cep compote & chestnuts
Total time: 1 h 15 min
Yield: 4
Cuisine: English
Ingredients: 85g unsalted butter; 1 small onion finely chopped; 3 garlic cloves finely chopped; 8 medium ceps (about 400g/14oz), cleaned; 150ml/¼pt dry white wine; 12 cooked whole chestnuts; 8 large sprigs thyme two whole, six with the leaves carefully picked from the stalks; 2 tbsp sunflower oil; 12 scallops as large as you can find, cleaned and coral removed

Home
Recipes
Scallops with cep compote & chestnuts

Scallops with cep compote & chestnuts

Good Food team

Save recipe

Serves 4

Easy

Total time: 1 hr and 15 mins

Ready in 1 hour - 1 hour 15 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Make a meal with autumn's mushroom harvest

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

85g unsalted butter
1 small onion

finely chopped
3 garlic cloves

finely chopped
8 medium ceps

(about 400g/14oz), cleaned
150ml/¼pt dry white wine
12 cooked whole chestnuts
8 large sprigs thyme

two whole, six with the leaves carefully picked from the stalks
2 tbsp sunflower oil
12 scallops

as large as you can find, cleaned and coral removed

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal381
fat25g
saturates12g
carbs16g
sugars0g
fibre3g
protein17g
salt0.6g

low

Method

step 1

Heat half the butter in a medium saucepan and sweat the onion and garlic for 5 mins. Meanwhile, remove the stalks of the ceps from the heads, cut them into chunks, cut the heads in half and set aside. Stir the chopped stalks in with the onions, raise the heat and fry for 2 mins until coloured. Pour in the wine and reduce by half. Add the chestnuts, 2 sprigs thyme and 400ml/14fl oz of water. Bring to the boil, reduce the heat and simmer for 40 mins.
step 2

Heat the oil in a large frying pan. Put in the cep heads, cut side down, around the outside, followed by the scallops in the centre. Fry over a high heat for 1 min each side until golden. Turn over and fry for 2 mins more. Sprinkle over the thyme leaves, season if you want and turn off the heat.
step 3

Remove the thyme and stir in the second half of the butter. Spoon the compote into the four deep plates and top with the scallops and fried ceps.

Recipe from Good Food magazine, October 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now