Scallops on Chestnut Cream
Scallops on chestnut cream is a recipe with fresh ingredients from the scallop category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g chestnuts (sweet chestnuts)
- 600 ml Milk
- 12 fresh scallops (or frozen)
- 2 tbsp flour
- 1 egg
- 2 tbsp breadcrumbs
- Salt
- Pepper (freshly ground)
- butter
- vegetable oil
Instructions
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1.
Preheat oven to 250°C. Score the chestnuts with a sharp knife, place on a sheet and bake for about 20 minutes until shells crack open. Remove and peel while hot.
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2.
Place the chestnuts in a pot and pour over the milk. Cook gently for about 45 minutes until very soft (the milk is almost absorbed), then blend with an immersion blender. Add more milk a tablespoon at a time if needed.
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3.
Stir in 2 tsp butter and season with salt and pepper.
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4.
Beat the egg. Coat each scallop first in flour, then in the beaten egg, and finally in the breadcrumb mixture seasoned with salt and pepper. Heat 6 tbsp oil in a pan and fry the scallops until golden on both sides. Drain briefly on paper towels and serve atop the chestnut purée, garnished with parsley.
