How To Make Scallops with Cep Compote & Chestnuts
Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!
Serves:
Ingredients
- 16 large scallops
- 200g cep mushrooms, sliced
- 200g chestnuts, peeled and roasted
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
-
Heat a large skillet over medium-high heat and add the olive oil.
-
Season the scallops with salt and pepper and sear them in the skillet for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.
-
In the same skillet, melt the butter and sauté the shallots and garlic until translucent.
-
Add the sliced cep mushrooms and cook until they release their moisture and become tender.
-
Stir in the roasted chestnuts and cook for an additional 2 minutes.
-
Season with salt and pepper to taste.
-
Return the seared scallops to the skillet and cook for 1-2 minutes, until heated through.
-
Serve the scallops with the cep compote and chestnuts.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 35mg
- Sodium : 350mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 22g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
