Scallops with Chestnuts: the Perfect Winter Pairing

© Nathalie Aubry

For those who love hosting and enjoy going the extra mile at the table, we’ve found the book that will never leave you short of inspiration. In her latest book, (Nouveaux) petits plats entre amis published by Hachette Cuisine, Trish Deseineshares 150 recipes designed to delight guests without the stress of overly complicated preparations. Our crush? Scallops with chestnuts — a dish guaranteed to impress. Because this year, it’s official: seafood isn’t just for Christmas anymore, it’s on the menu all winter long.

Serves 4
Prep time: 10 min
Cooking time: 10 min

• 1 small shallot

• 20 g butter

• 200 g cooked chestnuts (vacuum-packed or jarred)

• 150 ml heavy cream

• 12 scallops (roe removed, if preferred)

• Neutral oil

• Salt and freshly ground pepper

To serve (optional):

• Chervil or flat-leaf parsley

Finely slice the shallot. Gently sauté it in a small saucepan with a knob of butter over low heat. Add the chestnuts, lightly crush them with a fork, then pour in the cream. Season with salt and pepper and let it simmer for a few minutes. The cream should coat the back of a spoon, and the chestnuts should soften without turning into a purée.

Just before serving, cook the scallops. Heat a pan with a little oil and butter, then sear the scallops over high heat for 1 to 2 minutes on each side. Season with salt and pepper.

Spoon a generous amount of the chestnut cream onto each warm plate, add three scallops per person, and finish with chervil or parsley if desired.

Serve immediately.

Also discover an olive tagine just as good as in the Medina, and the secret behind the famous Baulois chocolate cake.