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Entree
4 - 6 servings
20 minutes
30 minutes
Chef Tom Fraker
2 packages Melissa’s Organic Peeled & Steamed Chestnuts
1 cup vegetable broth
1 Melissa’s Organic Navel Orange, juiced
Sea salt & freshly ground pepper, to taste
1 pound fresh scallops, rinsed
Melissa’s Garlic & Herbs Spice Grinder, to taste
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 Melissa’s Organic Oranges, divided: 1 zested, 3 segmented
In a sauce pot, add the chestnuts and the vegetable broth and bring to a boil. Lower the heat and simmer for 5 minutes.
Remove from the heat and carefully blend it until smooth. Stir in the orange juice, salt and pepper and set aside.
Season the scallops with the Melissa’s Grinder and set aside.
In a sauté pan, heat the olive oil and melt the butter. Add the scallops and cook until deep golden brown, about 2-3 minutes.
Add the orange segments, flip the scallops and cook to a deep golden brown on that side. Remove and squeeze the remaining orange over the scallops.
To plate, place some of the purée on a plate, top with 3 scallops and some orange segments. Garnish with the zest and serve.
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