1 small leek, trimmed and chopped
600g/1lb 5oz parsnips, chopped
salt and freshly ground black pepper
200g/7oz cooked chestnuts (sold vacuum-packed)
1.5 litre/2 pints vegetable stock (preferably homemade)
100g/3Β½oz unsalted butter
8 scallops
150ml/5fl oz white wine