1/4 cup chestnut flour (available in specialty food stores or see
below)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound bay scallops
1 tablespoon olive oil
1 teaspoon unsalted butter
8 chestnuts -fresh, frozen or canned- shelled and finely chopped
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup flesh orange juice
1/2 cup Chicken Broth-- fresh or canned low-sodium
1 orange, peeled and divided into segments and cut from membranes
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 medium-high
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.