Wednesday, November 21, 2012

Seared Scallops & Chestnut Soup

Really, all it takes is a little butter in a skillet on the stove and The RQ is a happy woman! Sea scallops are a favorite and cook in just a few minutes! A sprinkle of Hungarian paprika and they're ready to eat! In this dish I followed Rachel Allen's recipe adding slices of Clementine oranges, brussels sprouts and bacon; a positively lovely combination.

As for the soup, chestnuts are in season so, why not! Prepare the nuts (4 cups) by first cutting a healthy "X" on the flat side of the nut. Roast the nuts in their shells in a 250F oven for 5-10 minutes . They pick up just enough moisture to easily peel the shell and skin and not burn your fingers;-) Be sure to leave the nuts in the oven while working in small batches to peel & skin. Dice/chop veggies & saute: yellow onions, carrots, & parsnips. Add chestnuts and sprinkle with cayenne & salt to taste. Deglaze with a little cream sherry then add chicken stock (6 cups). Adding a bunch of fresh thyme while cooking the soup lends a wonderful aroma and flavor emphasizing the earthiness of this hearty soup. Remove the thyme and puree with an immersion blender. When plating, add a dollop of heavy cream and sprig of fresh thyme to each bowl. For The RQ, this soup was surprisingly delicious!

1 comment:

Gary Denton said...

Really thats all it takes to make RQ happy is butter on a stove? Somehow I think there is more to it than that! PM