Nutritional information for fresh chestnuts
Emeret's Caramelized Sea Scallops with Roasted Chestnut Butter Sauce
Chestnut Butter Sauce:
Scallops: Heat butter in sauté pan until it smokes. Sear scallops on both sides until caramel color. Serve immediately.
Chestnut butter sauce: Reduce white wine in sauté pan and reduce by half. Add herbs, broth and chestnut purée. Bring to boil and simmer until reduced by one quarter. Add cream, butter, roasted chestnuts and pepper. Serves 4.
Chef Randy Emert