Roast scallops with chestnut velouté, maple syrup, apple and pancetta Recipe

To make the velouté, put 15 g butter in a saucepan to melt, and add 1/4  sliced onion, 1/2 clove of garlic and a sprig of thyme. Cook until the onions are soft and translucent

Add 20 g  chopped cooked chestnuts to the pan and cook for 2 minutes on a medium heat. Add a drop of balsamic vinegar, 70 ml water and 60 ml milk, and bring to the boil

Simmer for 5 minutes. Remove the velouté from the heat and blend until smooth. Pass through a sieve and set aside until needed

To prepare the pancetta, heat the oven to 100°C/lowest gas mark your oven will go to

Place a piece of greaseproof paper on a flat baking tray. Lay on 2 pancetta slices, then cover with another piece of grease proof paper and another flat tray

Cook for 5 minutes or until crisp and brown. Allow to cool.

For the 2 scallops, heat a non-stick frying pan. Add olive oil and the scallops and cook for approximately 30 seconds until golden brown

Turn over and cook the scallops for a further 30 seconds. Add 20 g butter, allow to foam and then finish the scallops with a bit of lemon juice

While the scallops are resting, heat up the chestnut velouté. Place a scallop in each serving bowl and carefully pour over the velouté

Break over the crisp pancetta and garnish with chopped chestnut, Cox apple batons and drizzle with maple syrup. Serve immediately

(Here the original recipe by Shaun Rankin)

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Roast scallops with chestnut velouté, maple syrup, apple and pancetta Recipe