Scallops, Chestnut Purée and Crisp Sage

Name: Scallops, Chestnut Purée and Crisp Sage
Yield: Serves 4
Cuisine: British
Ingredients: 1 white onion, peeled and finely chopped; 50 g salted butter; 1 knob of butter; 12 sage leaves; 12 fat scallops; 100 ml double cream; 500 g pre-poached chestnuts; salt and pepper; salt and pepper; 3 garlic cloves, peeled and sliced; 1 bay leaf; 1 star anise; 2–3 sprigs of fresh thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I like to serve this chestnut purée with some grilled toast or fried bread alongside a variety of game birds, but I have discovered that it also works perfectly with some beautiful fresh scallops.

Ingredients

12 fat scallops
1 knob of butter
12 sage leaves

Europe
United Kingdom
Fish course
Pescatarian
December
Winter
Gluten-free
November

Method

For the purée, sweat the onion off in a saucepan in half the butter with the bay leaf, garlic, thyme and star anise, about 10 minutes. When translucent, add the chestnuts and stir around to break up. Add enough water to cover the chestnuts and simmer for 20 minutes.

Pour in the double cream, bring to the boil and remove the anise and bay leaf. Purée in a blender with the remaining butte