Scallops roasted in butter

Ingredients:

• 10 large scallops
• 3 tbsp butter
• Salt and pepper to taste

Directions:

1. Rinse the scallops and pat dry with paper towels.
2. Melt the butter in a large pan over medium heat.
3. Season the scallops with salt and pepper, and add them to the pan.
4. Cook the scallops for 2-3 minutes on each side, until they are golden-brown and crispy on the outside, and tender and juicy on the inside.

Chestnut velouté

Ingredients:

• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1 cup chestnuts, peeled and chopped
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper to taste

Directions:

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped chestnuts and stir well.
4. Pour in the chicken or vegetable broth, and bring to a simmer.
5. Cook for 15-20 minutes until the chestnuts are soft.
6. Puree the mixture in a blender until smooth.
7. Return the puree to the pot and add the heavy cream. Season with salt and pepper to taste.
8. Serve the scallops with a drizzle of the chestnut velouté sauce on top.

Verdict:

These Scallops roasted in butter are absolutely mouth-watering and pair perfectly with the nutty and velvety chestnut velouté. The juicy and tender scallops are perfectly complemented by the creamy and flavorful sauce. This is a dish that is sure to impress your guests and will leave them wanting more.

Serving Suggestions:

Serve the scallops and chestnut velouté with a side of steamed broccoli or asparagus. You could also pair this dish with a glass of crisp white wine, such as Sauvignon Blanc or Chardonnay. Enjoy!