Earthy chestnuts and sweet scallops are a match made in heaven in this simple starter served with a creamy sauce.
Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes.
Add the wine and chestnuts and cook for another five minutes.
Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper.
Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side.
To serve, pile the chestnuts onto each plate and top with three scallops per serving.
