Recipe: Scallops with Chestnuts and Oranges Recipe
- 1/4 cup of chestnut flour
- 1 tsp kosher salt
- 1/4 tsp of pepper
- 1 lb of bay scallops
- 1 tbs of olive oil
- 1 tsp of unsalted butter
- 8 fresh or canned chestnuts
- 1 tbs of chopped flat leaf parsley
- 1/2 cup of fresh orange juice
- 1/2 cup of chicken broth
- 1 orange, peeled and divided into segments and cut from membranes
Prepare the risotto as suggested above.
In a small bowl, mix together the chestnut flour, salt and pepper. Place the scallops on a large plate and sprinkle with flour mixture. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the scallops and cook until deeply browned on all sides, about 1 to 2 minutes per side. Transfer the scallops to a plate.
Wipe the skillet clean. Melt the butter over medium heat. Add the chestnuts and parsley and cook until the chestnuts are browned, about 2 minutes. Add the orange juice and broth and cook until the sauce reduces and begins to thicken, about 2 minutes.
Return the scallops to the sauce, add the orange segments and cook for one minute. Serve immediately.