Pan Seared Scallops Orange Segments With Orange Chestnut Puree Recipe

Scallops: Large, fresh scallops are ideal for this recipe. They should be firm and smell like the ocean.

Olive oil: Used for searing the scallops to give them a golden brown crust.

Chestnuts: Cooked and peeled, these add a creamy, nutty flavor to the puree.

Orange juice: Freshly squeezed orange juice is used to blend with the chestnuts for the puree.

Butter: Adds richness and smoothness to the orange chestnut puree.

Salt: Enhances the natural flavors of the scallops and the puree.

Black pepper: Freshly ground, it adds a touch of heat and complexity to the dish.

Orange segments: Fresh orange segments provide a burst of citrusy freshness to complement the scallops.

When searing scallops, ensure they are completely dry before placing them in the skillet. Moisture can prevent the scallops from achieving a proper sear and developing that desirable golden-brown crust. Pat them dry with a paper towel and avoid overcrowding the pan, as this can cause steaming instead of searing.

• scallops - Substitute with large shrimp: Large shrimp have a similar texture and can be seared to achieve a comparable flavor profile.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for searing.

• chestnuts - Substitute with hazelnuts: Hazelnuts provide a similar creamy texture when pureed and have a slightly sweet flavor that complements the orange.

• orange juice - Substitute with mandarin juice: Mandarin juice offers a similar citrusy sweetness and can be freshly squeezed for the recipe.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it ideal for cooking and adding depth to the puree.

• salt - Substitute with sea salt: Sea salt can enhance the flavors similarly and is often preferred for its natural minerals.

• black pepper - Substitute with white pepper: White pepper provides a milder heat and can blend more seamlessly into the dish without altering the color.

• segmented oranges - Substitute with grapefruit segments: Grapefruit segments offer a similar citrusy burst with a slightly more tart flavor, adding complexity to the dish.

• Allow the scallops to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled scallops to an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.
• Store the orange segments separately in another airtight container to maintain their freshness and prevent them from becoming mushy.
• For the orange chestnut puree, place it in a small airtight container. Ensure the lid is tightly sealed to keep the puree from absorbing other flavors in the fridge.
• Refrigerate the scallops, orange segments, and orange chestnut puree for up to 2 days. Beyond this, the quality may start to decline.
• If you wish to freeze the scallops, place them on a baking sheet lined with parchment paper and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the scallops to a freezer-safe bag or container. Label with the date and use within 1 month for the best quality.
• The orange chestnut puree can also be frozen. Pour it into an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag.
• To reheat, thaw the scallops and orange chestnut puree in the refrigerator overnight. Reheat the scallops in a skillet over medium heat until warmed through. Gently warm the orange chestnut puree in a saucepan over low heat, stirring occasionally.
• Serve the reheated scallops with fresh orange segments and the warmed orange chestnut puree for a delightful meal.

• Preheat your oven to 275°F (135°C). Place the scallops on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a skillet. Heat a small amount of olive oil over medium heat. Add the scallops and sear for about 1-2 minutes on each side, just until they are warmed through. Be careful not to overcook them.

• To reheat the orange chestnut puree, place it in a small saucepan over low heat. Stir occasionally until it is heated through. You can add a splash of orange juice or a small knob of butter if it seems too thick.

• The orange segments are best served fresh, but if you must reheat them, do so gently. Place them in a microwave-safe dish and heat on low power for about 10-20 seconds, just until they are slightly warm.

• Skillet: Used to sear the scallops to a golden brown perfection.

• Blender: Combines chestnuts, orange juice, and butter into a smooth puree.

• Tongs: Handy for flipping the scallops without damaging them.

• Knife: Essential for segmenting the oranges.

• Cutting board: Provides a stable surface for cutting and segmenting the oranges.

• Measuring cups: Ensures accurate measurement of the orange juice and chestnuts.

• Measuring spoons: Helps in measuring the olive oil, salt, and pepper precisely.

• Spatula: Useful for removing the scallops from the skillet without breaking them.

• Serving plate: For plating the scallops, orange segments, and orange chestnut puree.

• Small bowl: To hold the segmented oranges until ready to plate.

Prepare ingredients in advance: Cook and peel the chestnuts ahead of time to save on prep work.

Use pre-squeezed juice: Opt for store-bought orange juice to cut down on squeezing time.

Segment oranges early: Prepare the orange segments beforehand and store them in the fridge.

Heat skillet while prepping: Start heating the olive oil as you season the scallops to streamline the process.

Blend puree in batches: If you have a small blender, blend the chestnut puree in batches to save time.