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1
For the polenta crackers: Preheat the oven to 375F.
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2
Prepare the polenta according to the package instructions adding the rosemary and sage when you add the dried polenta to the sauce pan.
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3
When the polenta is cooked, spread it thinly over a greased cookie sheet.
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4
Season with sea salt to taste and bake in the preheated oven for 45-55 minutes or until crispy.
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5
Then remove from the oven and set aside.
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6
For the scallops and sauce: Melt 1 tablespoon of butter in a skillet over medium high heat and add the pancetta.
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7
Toast the pancetta for 4 to 5 minutes and then add the shallots.
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8
Season with sea salt to taste and cook the pancetta and shallots for another few minutes, until shallots are softened.
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9
Add the brandy to the sauce pan and cook for another 5 minutes.
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10
Next add the chestnuts and chicken stock and bring to a boil.
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11
Reduce the heat and simmer the sauce for 5 to 10 minutes.
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12
Puree the sauce with an immersion blender (or transfer it to a blender if you dont have an immersion blender).
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13
Then continue to simmer the pureed soup for another 5 to 10 minutes.
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14
Season with salt and pepper and keep it warm.
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15
In the meantime, melt the remaining 2 tablespoons of butter in a small skillet over medium high heat.
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16
Add the whole sage leaves and toast them until crispy, about 2 minutes.
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17
Remove them from the skillet and set them aside.
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18
Next season the scallops with salt and pepper and add them to the same skillet and heat on high for one minute until browned on one side.
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19
Reduce the heat to medium and cook for another 2 to 3 minutes.
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20
Flip the scallops and cook for another 2 to 3 minutes, until browned on both sides and cooked through.
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21
Add the chestnut sauce to a bowl with the polenta crackers and top with the scallops and sage.
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22
Serve immediately.
