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Scallops with cep compote & chestnuts

Scallops with cep compote & chestnuts Recipe

  • 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
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