Seared Scallops With Chestnut Puree

12
Ingredients

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #26211

June 11, 2017

Categories: Scallops, Southern, Christmas, New Years, Oven Roast, Gluten-Free, No Eggs, more

recipe by:
breezermom

"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 is 4 servings

Metric US

I've Tried It

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.