Photo: Sorin Gheorghita
Scallops with cep compote & chestnuts
9 ingredients
Serves 4
openrecipes
Make a meal with autumn's mushroom harvest
Estimated Nutrition (whole recipe, rough)
278
Calories
26g
Protein
12g
Fat
13g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chestnut | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 85g unsalted butter
- 1 small onion , finely chopped
- 3 garlic cloves , finely chopped
- 8 medium ceps (about 400g/14oz), cleaned
- 150ml/1/4pt dry white wine
- 12 cooked whole chestnuts
- 8 large sprigs thyme , two whole, six with the leaves carefully picked from the stalks
- 2 tbsp sunflower oil
- 12 scallops , as large as you can find, cleaned and coral removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes