Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Blood orange vinaigrette brightens this simple dish.

Michael Serpa
Recipe by Cooking Light December 2015

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Place 1 cup chestnuts on a baking sheet; bake at 375° for 10 minutes or until golden brown. Place 1/2 cup crushed chestnuts on a baking sheet; bake at 375° for 5 minutes or until golden brown. Set aside.

  • Combine toasted whole chestnuts and milk in a blender; process until smooth. Heat a small saucepan over medium heat. Add chestnut mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Keep warm.

  • Combine juice, vinegar, and olive oil in a small bowl, stirring well with a whisk.

  • Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add canola oil to pan; swirl to coat. Add scallops, working in batches if necessary to avoid crowding; cook 3 minutes or until browned on both sides and done, turning once. Pour off any oil. Reduce heat to medium. Add butter; cook 2 minutes or until browned. Stir in thyme.

  • Place 5 tablespoons puree on each of 4 plates; top each serving with 4 scallops. Drizzle each with 1 1/2 teaspoons butter mixture and 1 tablespoon juice mixture. Top each with 2 tablespoons toasted crushed chestnuts.

Source

Select Oyster Bar, Boston

Nutrition Facts

282 calories; fat 12.8g; saturated fat 5.6g; mono fat 5.1g; poly fat 1.2g; protein 11g; carbohydrates 31g; fiber 4g; cholesterol 36mg; iron 1mg; sodium 554mg; calcium 91mg.
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