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)

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Scallop, chestnut, chantarelles and miso Recipe

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