Emeret’s Caramelized Sea Scallops with Roasted Chestnut Butter Sauce – Chestnut Growers Inc

Ingredients

• 20 jumbo sea scallops (dry)
• 1/4 cup clarified butter
• salt and pepper to taste
• 1/4 cup chestnut purée
• 1/2 cup white wine
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup clam broth or fish broth
• 1/4 cup heavy cream
• 1/4 cup butter at room temperature
• 1/4 cup lightly roasted and chopped chestnuts
• 1/4 teaspoon ground white pepper