12327 Roasted Sea Scallops on a Bed of Chestnuts and Mushrooms Serves 4 as a main course or 6 as a lunch dish Wed Aug 06 01:04:13 -0700 2008 Tue Feb 03 02:17:44 -0800 2009 Licensed http://www.chow.com/recipes/12327 Tue, 03 Feb 2009 10:17:44 GMT The unusual roasting method is extremely useful if you want really tender scallops, hot with a “just cooked” quality, while still giving yourself time to prepare a luscious sauce and a glazed chestnut garnish. After a quick sauté, the scallops are finished in a low oven, which dries their exteriors while leaving their interiors moist and tender.

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  • Rinse the scallops and pat dry with paper towels. Cut away the small tab of tough connective tissue on the side of each scallop and reserve for Step 3. Wrap the scallops in paper towels to keep dry and store in the refrigerator.
  • Prepare the mushrooms by wiping each with a damp cloth; separate the stems from the caps. Quarter the mushroom caps and chop the stems.
  • In a heavy medium skillet, heat 1 tablespoon of the duck fat over moderate heat. Add the ham and cook, stirring, until golden and slightly crisp, 2 to 3 minutes. Use a slotted spoon to remove half the ham to paper towels and reserve for garnish. Add the carrot, onion, celery, garlic, crumbled dried cèpes, herb bouquet, scallop trimmings, and chopped mushroom stems to the remaining ham in the skillet. Cook until all the moisture has evaporated and the contents begin to caramelize, about 5 minutes.
  • Add the Armagnac and carefully ignite with a long match, averting your face; as soon as the flames subside, add the wine, chicken stock, and pinches of salt and pepper. Cover the skillet, reduce the heat to moderately low and simmer for 45 minutes.
  • Strain the contents of the skillet through a fine-mesh sieve; discard the solids. Return the liquid to the skillet and boil until reduced to about 1 cup; set the reduced broth aside.
  • Place 12 of the chestnuts in an electric blender or food processor. Add the cream and ¼ cup water and puree until smooth. Add the reduced broth and blend well. Season the sauce with salt and pepper to taste plus a few drops of the lemon juice. (The recipe can be prepared to this point early in the day. Let cool, then cover and refrigerate.)
  • About half an hour before serving, preheat the oven to 225°F. Warm the sauce over low heat. Season half the scallops lightly with salt and pepper. Heat a large stainless-steel skillet over high heat until very hot. Add 1½ tablespoons of the duck fat. Just before the fat begins to smoke, add the seasoned scallops and sauté until well browned, 1 minute to a side. Transfer the scallops to a rack set over a baking sheet; repeat with the remaining duck fat and scallops. Still on the rack, transfer to the oven and finish cooking, 15 to 20 minutes.
  • Wipe out the skillet. Add the remaining duck fat to the skillet and heat over moderate heat. Add the mushrooms and sauté until tender, 7 to 10 minutes. Add the reserved crisped ham and the remaining whole chestnuts and sauté until nicely glazed, 1 to 2 minutes. Add ½ cup of the creamy chestnut sauce and a little water to thin, if necessary, and cook over moderately high heat, stirring, for a minute or two. Add the parsley, garlic, and remaining lemon juice. Correct the seasoning with salt and pepper to taste.
  • To serve, arrange the ragout of chestnuts and mushrooms on a heated platter. Top with the scallops and spoon a few tablespoons of the chestnut sauce around the ragout; serve at once. Pass the remaining sauce in a small bowl.
  • Try dressing the glazed chestnuts with just a few drops of sweet chestnut liqueur; it will contrast with the mildly dusky flavor of the chestnuts.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 16 to 18 jumbo sea scallops, about 1¾ pounds

    ]]>     ¼ pound fresh cèpes or small cremini mushrooms

    ]]>     4 tablespoons rendered duck fat

    ]]>     2 ounces sliced jambon de Bayonne, Serrano ham, or lean pancetta, finely diced

    ]]>     ¼ cup chopped carrot

    ]]>     ¼ cup chopped onion

    ]]>     ¼ cup chopped celery leaves or 3 tablespoons chopped fresh lovage

    ]]>     1 garlic clove, sliced

    ]]>     2 tablespoons crumbled dried cèpes or porcini

    ]]>     Herb bouquet: 3 sprigs thyme, 1 imported bay leaf, 2 inches leek greens, and 5 sprigs parsley wrapped in cheesecloth or tied together with string

    ]]>     2 tablespoons Armagnac or Cognac

    ]]>     ⅓ cup dry white wine

    ]]>     1½ cups unsalted chicken stock (storebought or homemade—page 405), plus more for the sauce, if necessary

    ]]>     Coarse sea salt and freshly ground pepper

    ]]>     7 to 8 ounces shelled cooked chestnuts, jarred or sous vide

    ]]>     ⅓ cup heavy cream

    ]]>     1 teaspoon chopped parsley

    ]]>     1 teaspoon chopped garlic

    ]]>     2 tablespoons fresh lemon juice, or more to taste

    ]]>     1 teaspoon chestnut liqueur, optional

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