Saint-Jacques rôties aux marrons glacés

(Scallops roasted with candied chestnuts)

Ingredients (for 4 people):

• 16 large scallops
• 8 marrons glacés (candied chestnuts)
• 50 g (1.7 oz.) of softened butter
• 5 fresh stems of dill (may be substituted with stems from fennel bulbs)
• 1 tbs. of olive oil
• the seeds of 1 vanilla pod
• the juice of 1 orange

Directions:

• Wash and finely chop the dill.

• Lightly coat the scallops with a bit of olive oil and cook in a pan with the marrons glacés.

• Turn the scallops once while cooking and be sure not to overcook as they cook quite quickly.

• Remove from heat and keep warm.

• Put the softened butter into a bowl.  Beat it until if forms a light mousse.

• Mix in the vanilla seeds and the orange juice and beat until incorporated.

• Place 4 scallops per plate and dust with the finely chopped dill.

• Ladle the vanilla sauce over the scallops.

• Decorate the plate with the remaining dill stems.

Related Items:

Marrons glacés in brown tin, 7.7 oz. (11 pieces)

Marrons glacés in red tin, 7.7 oz. (11 pieces)

Marrons glacés in black tin, 7.7 oz. (11 pieces)