Scallops with Bacon & Chestnut Puree

 

Serves: 4
Time: 35 mins + 35 mins

 

 

Ingredients

 

200g Peeled chestnuts
12 Scallops – roe separated
4 Rashers Smoked Bacon
1 Spring Onion
1 Shallot
1½ cups Vegetable Stock
Extra Virgin Olive Oil
Salt / Pepper

 

Method

 

Slice the spring onion and brown it in a saucepan with a little olive oil. Add the chestnuts, then 1 cup of vegetable stock. Cook for 10 minutes. Blend into a purée, using a food processor, adding salt to taste.

 

Remove the red-orange parts from the scallops (coral/roe) and blend, in a food processor, with ½ cup of stock to create a sauce.

 

Season the scallop flesh with olive oil, pepper, and finely chopped shallot.

 

Fry the bacon in a heated skillet, and then sear the scallops in the bacon fat. Serve the scallops with the chestnut purée, garnished with the bacon slices and coral sauce