Pan-seared Scallops on Chestnut Puree & Eschallot Salsa

Ingredients

SERVES 4

CHESTNUT PUREE

500 g fresh chestnuts
1L milk
200 ml pouring cream

ESCHALLOT SALSA

100 g eschallots, peeled and finely diced
50 g roasted hazelnuts, chopped
1 ½ Tbsp white sesame seeds
1 ½ Tbsp black sesame seeds
50 ml pomace oil
30 ml red wine vinegar
40 ml port
Salt and freshly cracked pepper
5 mint leaves

12 fresh scallops
100 g water chestnuts, cut in ½ cm dice fresh or canned

Method

Preheat oven to 200 C.

CHESTNUT PUREE

Score a cross in the top of each chestnut and place on an oven tray. Roast for 20 minutes till all the chestnuts pop open. Peel and place in a saucepan with milk and cream and cook till tender. Strain chestnuts and blend with a small amount of cooking liquid till smooth. Pass through a fine strainer.

ESCHALLOT SALSA

Place hazelnuts in a bowl with sesame seeds, oil, vinegar, port and salt. Mix well. Finely slice mint and add.

Heat chestnut puree gently in a small pan. Preheat a large fry pan with a small amount of pomace oil. Season scallops with salt and freshly cracked pepper. Cook in the pan till nicely coloured about 30 seconds. Turn over using a spatula and cook a further 10 seconds.

TO SERVE

Place a spoonful of chestnut puree on to warmed plates. Arrange scallops on top then sprinkle over water chestnuts. Drizzle eschallot salsa over the top.

Excerpt from 'We Love the Gong: EAT', in associate with www.visitwollongong.com.au.