Trouvée sur le site My Recipes.
Préparation: 15 min
Cuisson: 15 min
- 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 190°C.
2 Place 1 cup chestnuts on a baking sheet and bake at 190°C for 10 minutes or until golden brown.
3 Place 1/2 cup crushed chestnuts on a baking sheet and bake at 190°C for 5 minutes or until golden brown. Set aside.
4 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.
5 Combine juice, vinegar, and olive oil in a small bowl, stirring well with a whisk.
6 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.
7 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.