Scallops with Bacon and Chestnut Cream

Name: Scallops with Bacon and Chestnut Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Scallops 12; Pancetta tesa 1.8 oz; Butter 1 ½ tbsp; Marjoram to taste; Thyme to taste; Fine salt to taste; Chestnuts boiled 1.4 cups; Walnut kernels ¼ cup; Shallot 1; Vegetable broth 0.8 cup; Marsala wine 0.3 cup; Fresh liquid cream 3 ½ tbsp; Butter 1 ½ tbsp; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Apples 1; Apple cider vinegar 1 tsp; Marjoram to taste; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4 persone
Cost: High
Note + the boiling time of the chestnuts and the preparation of the vegetable broth

PRESENTATION

Recipe by
Cooker Girl

Scallops are exquisite mollusks ideal for serving as an appetizer during the holidays… instead of the usual gratinated scallops, we propose a combination that will tantalize your guests' palates: scallops with bacon and chestnut cream! A recipe that expertly uses flavors and textures to create a unique and unforgettable taste experience, thanks to the use of both land and sea ingredients. The delicacy of the scallops meets the savoriness of crispy bacon and the sweetness of the chestnut and walnut cream, balanced by a light tangy note from an aromatic apple dice. Perfect for New Year's Eve, scallops with bacon and chestnut cream are a gourmet recipe that will elevate your dinner menu!

Check out these delicious scallop appetizers as well:

Scallops with Fruit Salad
Seared Scallops with Caramelized Onion
Polenta and Scallop Amuse-Bouche
Scallops on Artichoke and Herb Cream

INGREDIENTS

Scallops 12

Pancetta tesa 1.8 oz (50 g)

Butter 1 ½ tbsp (20 g)

Marjoram to taste

Thyme to taste

Fine salt to taste

For the Chestnut Cream: Chestnuts 1.4 cups (200 g) - boiled; Walnut kernels ¼ cup (30 g); Shallot 1; Vegetable broth 0.8 cup (200 g); Marsala wine 0.3 cup (70 g); Fresh liquid cream 3 ½ tbsp (50 g); Butter 1 ½ tbsp (20 g); Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the Apples: Apples 1; Apple cider vinegar 1 tsp; Marjoram to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Scallops with Bacon and Chestnut Cream

To prepare the scallops with bacon and chestnut cream, first make the chestnut cream: melt the butter 1 with a drizzle of oil 2 in a saucepan, then add the finely chopped shallot 3 and let it wilt for a few minutes.

When the shallot has wilted, add the chestnuts (previously boiled or you can use pre-cooked chestnuts) 4, and the walnuts 5. Salt and pepper 6.

Fragrance with thyme leaves 7 and stir, then deglaze with the Marsala wine 8. Let the alcohol evaporate completely, then pour in the fresh cream 9.

Finally, cover with vegetable broth 10. Lower the heat and let it simmer for about 15 minutes, just enough time to soften the walnuts 11. After this time, transfer the mixture to a blender cup 12.

Blend with an immersion blender 13, adding more broth if necessary to adjust the consistency 14; you should get a smooth and homogeneous cream 15. Set aside.

While the chestnuts are cooking, you can prepare the apple: peel it and cut it first into slices 16, then into sticks and finally into very small cubes 17. Place the cubes in a bowl and season with salt and a drizzle of oil 18.

Add a little apple cider vinegar 19 and some marjoram leaves 20. Stir 21 and set aside.

Move on to the bacon: lay the bacon slices in a pan 22, then turn on the gentle heat and let them sweat to release the fat and become beautifully crispy, turning them over on both sides 23. When they are well browned, transfer the bacon slices to paper towels and set aside 24. Keep the pan with the cooking juices.

Finally, attend to the scallops: remove the muscle to obtain the scallop meat 25, then pat dry with paper towels 26 and salt 27.

Place the scallops in the pan where you cooked the bacon, nice and hot 28. Sear over high heat for less than a minute, then add the butter 29 and sprigs of thyme and marjoram 30.

Continue cooking by basting the scallops with the melted butter, which will gather the flavor of the herbs and the cooking juices 31. Cook the scallops only on one side, and when they are well colored 32, remove them from the pan 33.

You are ready to plate: spread the chestnut cream on the base of the plate 34, then place the scallops on top 35 and the apple cubes 36.

Add a slice of crispy bacon for each scallop 37 and drizzle with some of the cooking juices 38. Finish with a few thyme and marjoram leaves and serve your scallops with bacon and chestnut cream immediately 39!