-
In a saucepan, soften 1 tablespoon of the butter. Add the bacon and cook dinner over sensible warmth until the paunchy has been rendered, about 4 minutes. Add the leek and cook dinner, stirring infrequently, until softened, about 4 minutes. Add the Cognac and fairly ignite it. When the flames subside, add the chicken stock and chestnuts and reveal to a boil. Simmer over sensible warmth for 3 minutes. Switch to a blender and puree. Return the chestnut sauce to the saucepan and season with salt and pepper.
-
In a immense skillet, warmth the vegetable oil. Season the scallops with salt and pepper. Add the memoir leaves to the skillet and cook dinner over fairly excessive warmth, turning as soon as, until crisp, about 1 minute. The exercise of a slotted spoon, transfer the memoir to a plate.
-
Add the scallops to the skillet and cook dinner over excessive warmth until starting to brown, about 1 minute. Sever the warmth to fairly excessive and cook dinner the scallops until they’re effectively glazed, about 1 minute. Turn the scallops and add the final 1 tablespoon of butter to the skillet. Proceed cooking the scallops, basting with the butter, until browned and honest cooked thru, about 2 minutes longer.
-
Reheat the chestnut sauce and pour it into shallow bowls. Contend with the scallops within the chestnut sauce and garnish with the fried memoir leaves. Assist factual away.
Suggested Pairing
Parr stumbled on the terrific Chenin Blancs of Loire in the end of a seminal wine class at the Culinary Institute of The US in Hyde Park, Contemporary York, and likes to wait on them with these caramelized scallops in a smoky, bacon-infused chestnut sauce.
