Seared Scallops With Chestnut Puree Recipe

Name: Seared Scallops With Chestnut Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packaged precooked chestnuts; 1/2 cup crushed packaged precooked chestnuts; 1 cup whole milk; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 1/2 tablespoons fresh blood orange juice; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; 16 diver sea scallops (about 1 1/2 pounds); 1 tablespoon canola oil; 2 tablespoons butter; 1 1/2 teaspoons chopped fresh thyme

Servings: persons

1 cup packaged precooked chestnuts
1/2 cup crushed packaged precooked chestnuts
1 cup whole milk
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 1/2 tablespoons fresh blood orange juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
16 diver sea scallops (about 1 1/2 pounds)
1 tablespoon canola oil
2 tablespoons butter
1 1/2 teaspoons chopped fresh thyme

1
Preheat oven to 375u00b0.
2
Place 1 cup chestnuts on a baking sheet; bake at 375u00b0 for 10 minutes or until golden brown. Place 1/2 cup crushed chestnuts on a baking sheet; bake at 375u00b0 for 5 minutes or until golden brown. Set aside.
3
Combine toasted whole chestnuts and milk 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 pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Keep warm.
4
Combine juice, vinegar, and olive oil in a small bowl, stirring well with a whisk.
5
Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add canola oil to 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 butter; cook 2 minutes or until browned. Stir in thyme.
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.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup packaged precooked chestnuts, 1/2 cup crushed packaged precooked chestnuts, 1 cup whole milk, 1/2 teaspoon kosher salt, divided, and more.

Yes, Seared Scallops With Chestnut Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Chestnut Puree

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