I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / 10 Ingredient Meals / Seared Scallops with Chestnut Puree

December 29, 2015 By Kaitlin 1 Comment

Seared Scallops with Chestnut Puree

 I absolutely love scallops. My fiance on the other hand does not. So I rarely make them. But when I found myself with a fiance-free dinner recently, it was clear what I was going to make!
Seared Scallops with Chestnut Puree
This recipe for Seared Scallops with Chestnut Puree from Cooking Light makes use of winter-y ingredients such as chestnuts and blood oranges to make a simple but seemingly fancy dinner.
Seared Scallops with Chestnut Puree
 The scallops are seared and placed on a chestnut puree, then drizzled with a blood orange vinaigrette. I added some dandelion greens, which have a subtle bitterness to them that is a nice contrast to the sweet chestnut puree.
Seared Scallops with Chestnut Puree
Ingredients:
  • 1 cup packaged precooked chestnuts
  • 1/2 cup packaged precooked chestnuts, finely chopped
  • 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 unsalted butter
  • 1 1/2 teaspoons chopped fresh thyme

 

Preheat your oven to 375°.

Add 1 cup whole chestnuts and 1/2 cup finely chopped chestnuts to a baking sheet (or two different baking sheets if you have them). Roast the chopped chestnuts for 5 minutes and the whole chestnuts for 10 minutes at 375 degrees or until golden brown.

IMG_3709

Add the toasted whole chestnuts and the milk to a blender, processing until smooth.

IMG_3712 IMG_3713

Add the mixture to a small saucepan over medium heat. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes or until thoroughly heated, stirring occasionally. (It will thicken up when heated.)

IMG_3714

Combine the blood orange juice, red wine vinegar and olive oil in a small bowl, whisking to combine.

IMG_3710

Place a large cast-iron skillet over medium-high heat. Sprinkle scallops with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add oil to pan, swirling to coat. Add the scallops, working in batches if necessary to avoid crowding. Cook for 4 minutes or until browned on both sides and done, turning once. (When you go to turn the scallops, they should release easily from the pan. If they do not, give it a few more seconds and try again.)

IMG_3716 IMG_3717

Add the butter to a small saute pan and cook for 2 minutes or until browned. Stir in the thyme; it will crisp up.

IMG_3718

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 chopped chestnuts. Serve with dandelion greens.

Seared Scallops with Chestnut Puree

This. Dish. Is. Fantastic. I could eat this all the time! It’s really simple to prepare too; it’s even short enough to make on a weeknight!

Seared Scallops with Chestnut Puree

The sweetness of the chestnut puree is brightened up by the drizzle of vinaigrette. I love the sear of the scallops, which adds some texture and flavor along with the toasted chopped chestnuts and dandelion greens.

Seared Scallops with Chestnut Puree

You could also serve this as an appetizer by adding a dollop of the puree to a small plate, placing one or two scallops on top, and drizzling with the butter mixture, juice mixture, and crushed chestnuts.

Seared Scallops with Chestnut Puree

Print
Yum
Seared Scallops with Chestnut Puree

Cook Time: 25 minutes

Yield: 4 servings

Seared Scallops with Chestnut Puree

Ingredients

  • 1 cup packaged precooked chestnuts
  • 1/2 cup packaged precooked chestnuts, finely chopped
  • 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 unsalted butter
  • 1 1/2 teaspoons chopped fresh thyme

Instructions

  1. Preheat your oven to 375°.
  2. Add 1 cup whole chestnuts and 1/2 cup finely chopped chestnuts to a baking sheet (or two different baking sheets if you have them). Roast the chopped chestnuts for 5 minutes and the whole chestnuts for 10 minutes at 375 degrees or until golden brown.
  3. Add the toasted whole chestnuts and the milk to a blender, processing until smooth.
  4. Add the mixture to a small saucepan over medium heat. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes or until thoroughly heated, stirring occasionally. (It will thicken up when heated.)
  5. Combine the blood orange juice, red wine vinegar and olive oil in a small bowl, whisking to combine.
  6. Place a large cast-iron skillet over medium-high heat. Sprinkle scallops with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  7. Add oil to pan, swirling to coat. Add the scallops, working in batches if necessary to avoid crowding. Cook for 4 minutes or until browned on both sides and done, turning once. (When you go to turn the scallops, they should release easily from the pan. If they do not, give it a few more seconds and try again.)
  8. Add the butter to a small saute pan and cook for 2 minutes or until browned. Stir in the thyme; it will crisp up.
  9. 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 chopped chestnuts. Serve with dandelion greens.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2015/12/seared-scallops-with-chestnut-puree.html

Filed Under: 10 Ingredient Meals, Appetizer, Gluten Free, Main Dish, Nut Free, Quick, Seafood, Weeknight Meal Tagged With: Appetizer, Blood Orange, Butter, Chestnuts, Gluten Free, I Can Cook That, main dish, Milk, Puree, Recipe, Scallops, Seafood, Seared, Thyme, Vinegar

Comments

  1. Jeff says

    December 31, 2015 at 1:44 am

    Wow – the Mrs. would LOVE this. She loves chestnuts. Thanks for sharing this Kaitlin, and.. Happy New Year! 😀
    Jeff recently posted..Day 95 – What’s Next?My Profile

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Bees Knees Batch Cocktail
Slow Cooker Baked Ziti
Lobster Pasta in a Caramelized Fennel Sauce
Cheesesteak Dip
Rosemary White Beans with Onions and Tomatoes
Shochu Coffee Seltzer Cocktail
Bacon Cheddar Chive Scones
Homemade Spiced Nuts

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans