Ingredients

• 3 tbsp olive oil
• 3 garlic cloves
• crushed
• 2 leeks
• white part only
• rinsed and sliced
• 2 spring onions
• sliced
• 25g/1oz fresh ginger
• peeled and chopped finely
• 200ml/7fl oz white wine
• 400g/14oz pre-cooked and peeled chestnuts
• 200ml/7fl oz whipping cream
• 18 scallops in the shell
• cleaned
• roes removed
• salt and freshly ground black pepper

Directions

• Heat half of the olive oil in a saucepan
• add the garlic
• leek
• spring onion and ginger
• lower the heat and fry for ten minutes.
• Add the wine and chestnuts and cook for another five minutes.
• Add the reserved roe and cream and cook for a further five minutes
• then season with salt and freshly ground black pepper.
• Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side.
• To serve
• pile the chestnuts onto each plate and top with three scallops per serving.