Servings:
Serves 4 Servings
Ingredients
- 1/4 cup chestnut flour
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 pound bay scallops
- 1 pound tbs of olive oil
- 1 teaspoon unsalted butter
- 8 teaspoon fresh or canned chestnuts
- 1 teaspoon tbs of chopped flat leaf parsley
- 1/2 cup fresh orange juice
- 1/2 cup chicken broth
- 1 cup orange, peeled and divided into segments and cut from membranes
Preparation
Baking Directions:
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.
