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1
In a saucepan, melt 1 tablespoon of the butter.
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2
Add the bacon and cook over moderate heat until the fat has been rendered, about 4 minutes.
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3
Add the leek and cook, stirring occasionally, until softened, about 4 minutes.
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4
Add the Cognac and carefully ignite it.
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5
When the flames subside, add the chicken stock and chestnuts and bring to a boil.
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6
Simmer over moderate heat for 3 minutes.
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7
Transfer to a blender and puree.
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8
Return the chestnut sauce to the saucepan and season with salt and pepper.
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9
In a large skillet, heat the vegetable oil.
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10
Season the scallops with salt and pepper.
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11
Add the sage leaves to the skillet and cook over moderately high heat, turning once, until crisp, about 1 minute.
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12
Using a slotted spoon, transfer the sage to a plate.
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13
Add the scallops to the skillet and cook over high heat until starting to brown, about 1 minute.
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14
Reduce the heat to moderately high and cook the scallops until they're well glazed, about 1 minute.
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15
Turn the scallops and add the remaining 1 tablespoon of butter to the skillet.
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16
Continue cooking the scallops, basting with the butter, until browned and just cooked through, about 2 minutes longer.
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17
Reheat the chestnut sauce and pour it into shallow bowls.
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18
Arrange the scallops in the chestnut sauce and garnish with the fried sage leaves.
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19
Serve right away.
