- 85g unsalted butter
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, finely chopped
- 8 medium ceps (about 400g/14oz), cleaned
- 150ml/¼pt dry white wine
- 12 cooked whole chestnuts
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 8 large sprigs thyme, two whole, six with the leaves carefully picked from the stalks
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 12 scallops, as large as you can find, cleaned and coral removed
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
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.
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.
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.