Seared Scallops With Chestnut Puree

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is a Michael Serpa recipe. I can only find chestnuts in my area around the holidays, but I imagine in big cities you can probably locate them."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (326.5 g)
  • Calories 670.2
  • Total Fat - 33.7 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 113.9 mg
  • Sodium - 1248.3 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 5 g
  • Protein - 35.4 g
  • Calcium - 187.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 34.2 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 375°.

Step 2

Place 1 cup chestnuts on a baking sheet; bake at 375° for 10 minutes or until golden brown. Place 1/2 cup crushed chestnuts on a baking sheet;bake at 375° for 5 minutes or until golden brown. Set aside.

Step 3

Combine the toasted whole chestnuts and ilk in a blender; process until smooth. Heat a small saucepan over medium heat. Add chestnut mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Keep warm.

Step 4

Combine juice, vinegar, and olive oil in a small bowl, stirring well with a whisk.

Step 5

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add canola oi to the pan; swirl to coat. Add scallops, working in batches if necessary to avoid crowding; cook 3 minutes or until browned on both sides and done, turning once. Pour off any oil. Reduce heat to medium. Add the butter, cook 2 minutes or until browned. Stir in thyme.

Step 6

Place 5 tablespoons puree on each of 4 plates; top each serving with 4 scallops. Drizzle each with 1 1/2 teaspoons butter mixture and 1 tablespoon juice mixture. Top each with 2 tablespoons toasted crushed chestnuts.

Tips & Variations


No special items needed.