Scallops and Roasted Chestnut Soup
This Scallops and Roasted Chestnut Soup is a quick, easy and flavorful recipe perfect for the Holidays! It’s an elegant appetizer to enjoy!
Ingredients
SOUP
- 1 tbsp. butter tips & tricks
- 1 tbsp. bacon fat Footnote
- 1/2 cup shallots, finely chopped
- 1/2 lb. (225 g) chestnuts, roasted tips & tricks
- 2 1/2 cups low-sodium chicken broth, warmed
- 2 tbsp. cooking sherry
- ground Himalayan sea salt, to taste
- 1/2 cup half-and-half (substitute heavy cream)
SCALLOPS
- 4 large scallops, muscle removed and patted dry
- white pepper, to taste
- 1/2 tbsp. butter tips & tricks
- few sprigs parsley, for garnish tips & tricks
Directions
SOUP
- In a medium saucepan over medium heat, add butter and bacon fat. When it starts sizzling, add shallots and sauté for only 1minute.
- Add roasted chestnuts and sauté until soft.
- Pour in warm chicken broth and cooking sherry. Stir well, bring the mixture to a simmer and cook for 10 minutes.
- Purée the soup until smooth using an immersion blender before stirring in half-and-half; taste and adjust if necessary.
- Pass soup through a fine sieve and return to the saucepan; keep warm until needed.
SCALLOPS
- Pat the scallops dry using paper towels; season with white pepper.
- In a small skillet over medium heat, add butter and when hot, add scallops. Cook until golden brown, about 2 to 3 minutes per side.
- To serve, scoop the soup into warm bowls, place one scallop in the middle of each and garnish with a small sprig of parsley.
Notes
FOOTNOTE: After your bacon is done, it's always a good idea to save the fat. Store it in an airtight container and keep it in the refrigerator until needed.