Seared Scallops With Chestnut Puree
Recipe: #26211
June 11, 2017
Categories: Scallops, Southern, Christmas, New Years, Oven Roast, Gluten-Free, No Eggs, more
"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."
Ingredients
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 by Step Method
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
No special items needed.