Name: Scallops with Chestnuts And Oranges
Ingredients: 1/4 c Chestnut flour; (available in; ; specialty food; ; stores or see; ; below); 1 ts Kosher salt; 1/4 ts Black pepper; 1 lb Bay scallops; 1 tb Olive oil; 1 ts Unsalted butter; 8 Chestnuts -fresh; frozen or canned-; ; shelled and finely; ; chopped; 1 tb Chopped fresh flatleaf parsley leaves; 1/2 c Flesh orange juice; 1/2 c Chicken Broth-- fresh or canned lowsodium; 1 Orange; peeled and divided; ; into segments and; ; cut from membranes

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	English	Infood01	1	servings

INGREDIENTS

1/4	c	Chestnut flour; (available in
		; specialty food
		; stores or see
		; below)
1	ts	Kosher salt
1/4	ts	Black pepper
1	lb	Bay scallops
1	tb	Olive oil
1	ts	Unsalted butter
8		Chestnuts -fresh; frozen or canned-
		; shelled and finely
		; chopped
1	tb	Chopped fresh flatleaf parsley leaves
1/2	c	Flesh orange juice
1/2	c	Chicken Broth– fresh or canned lowsodium
1		Orange; peeled and divided
		; into segments and
		; cut from membranes

INSTRUCTIONS

About the time scallop season opens in November, chestnuts are also hitting
their prime
Chestnuts can be purchased fresh in the fall and early winter. To roast
fresh chestnuts, slash an 'X' on the flat side of each one. Preheat the
oven to 425 degrees. Place the chestnuts on a baking sheet in the oven and
roast until they are soft when pierced with a knife, about 20 minutes. When
they have cooled slightly but are still hot, peel them. To create flour,
allow the chestnuts to dry in paper bag for a few days and then pulverize
them with a mortar and pecil.
In a small bowl, mix together the chestnut flour, salt, and pepper. Place
the scallops on a large plate and sprinkle with the flour mixture.
Place a large skillet over mediumhigh 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 1
minute. Serve immediately.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Todd English, Author, The Figs Table
Recipe by: IN FOOD TODAY SHOW# INL088
Converted by MM_Buster v2.0l.

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