June 11, 2017
Dinner, Lunch, Main Dish,
Shellfish, Scallops, Southern, Quick Meals, Christmas, New Years, Winter, Oven Roast, Skillet, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
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"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."
Preheat the oven to 375°.
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.
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.
Combine juice, vinegar, and olive oil in a small bowl, stirring well with a whisk.
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.
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.
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