Seared Scallops With Chestnut Puree Recipe
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.
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Cooking tools:
- Blender
- Cast iron skillet
- Oven
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 1 cup chestnuts (packaged precooked)
- 1/2 cup chestnuts, crushed (packaged precooked)
- 1 cup whole milk
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 1/2 tablespoons fresh orange juice (blood orange juice)
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 1/2 pound sea scallops (16 diver scallops)
- 1 tablespoon oil (canola oil)
- 2 tablespoons butter
- 1 1/2 teaspoons thyme, chopped (fresh)
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