Scallop, chestnut, chantarelles and miso Recipe


Sweat  2 shallots, remove and reserve half, deglaze the rest with 60 ml white wine and 250 ml chicken stock. Reduce 50%, then add 125 ml double cream and 25g miso paste. Reduce again to finish with a thick sauce. Sieve and season to taste.

Pan fry 100g chestnuts, once nicely browned add 75g butter. This will foam, then add 125ml chicken stock. Reduce, then blend into a nice thick chestnut creme. Put in a piping bag.

Panfry 250g chanterelles in some olive oil. Season with salt and pepper. At the end add the reserved sweated shallot. Finish with a tbsp hacked chives.

Panfry 2 fat scallops briefly in butter

Plate as shown, with the miso sauce under the scallop

(HereMatthisa van Acker's original recipe in Dutch)



from simple food, looking good
Scallop, chestnut, chantarelles and miso Recipe

from Sweet Cake

Scallop, chestnut, chantarelles and miso Recipe https://sweetteabiscuits.blogspot.com/2022/11/scallop-chestnut-chantarelles-and-miso.html

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