Monday, January 4, 2010

Scallops with Chestnut Sauce and Crispy Sage

This may look like a scallop dish, but it’s all about the bacon. Did I just say that? Yes, I know, I don’t eat red meat, and I use turkey bacon. Good, natural, nitrite-free turkey bacon can be found, and that’s what I use. Although, I’m hoping to get my hands on some local duck bacon one of these days, but I digress. What I wanted to explain was that the flavors in this dish were very subtle and lovely, and the smokiness from bacon was essential to the chestnut sauce. The recipe clearly states that one thick slice of bacon should be used, and my turkey bacon, natural or not, wasn’t sliced very thickly. So, I should have used two slices, but I couldn’t have known that before finishing the sauce. Regardless of fussy details like that, it was a delicious sauce for scallops with fried sage leaves. This was in the November issue of Food and Wine and was created by Rajat Parr. As I read the issue over Thanksgiving weekend, I decided then and there that this would be our Christmas Eve meal.

To begin the sauce, the bacon of your choice is to be cooked in butter. Not a bad start for building flavor. After the bacon has cooked, a chopped leek was added. Next, cognac was to be added and flamed, but since I really didn’t want to burn the house down on Christmas Eve, I opted to just let the cognac simmer without flames. Last, chicken stock and vacuum-packed chestnuts were added, and the sauce was brought to a boil. It simmered for three minutes before being transferred to a blender to be pureed. The puree was poured back into a saucepan and was kept warm on the stove while the sage leaves were fried and the scallops were seared.

The primary ingredients here, scallops and chestnuts, are both very mild. Scallops have a slight sweetness, and chestnuts are almost earthy, but the bacon smoke and sage were there to tie it all together and punch it up a bit. The sauce was velvety and thick without being too rich. I knew as I tasted it I should have used a little more bacon, and how often does that thought ever occur to me, but it was still a great match for simply seared scallops.




30 comments:

  1. Nothing beats bacon! but turkey bacon? duck bacon? I've never seen those! Would love to get my hands on some of those. Great flavours, what a great idea serving with crispy sage!

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  2. I agree, nothing beats bacon! I don't eat it very often and buy natural and locally cured when possible. It's my splurge. Chestnut is unusual with scallops. Nice.

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  3. the chestnut sauce is unique and sounds awesome!

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  4. Beautiful execution Lisa, I can tell that your scallop is cook perfectly.

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  5. I haven't tried duck bacon, but duck prosciutto is amazing! Love scallops, thanks for sharing.

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  6. Scallops are my favorite and love that sauce!!

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  7. I love fresh scallops, yours look really big and juicy - and with the sauce and sage, just perfect :)

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  8. Beautiful scallops. I'm really loving that chestnut sauce.

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  9. What a terrific sauce to accompany the scallops! I love the bacon and the chestnuts here!

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  10. A fabulous combo! That sauce must be delightful!

    Cheers,

    Rosa

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  11. Happy New Year Lisa. Wonderful recipe and the sauce sounds delicious.

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  12. Pan-seared scallops could never wait for any sauce! Usually, I just want to eat those scallops as soon as they are cooked.

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  13. Gorgeous! You see I love scallops and I love bacon and I know I'd love these. And duck bacon you say? Be still my heart! :D

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  14. what a terrific medley of textures! i like to see the words "all about the bacon"--it means we're all in for something mighty tasty. :)

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  15. Oh, I love thsi combination of scallops and chestnuts and turkey bacon...I have never thought to substitute...great idea!
    Ronelle

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  16. Beautiful combination of flavours. Would be wonderful to taste.

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  17. That looks delicious Lisa. I think baon is a really great flavor enhancer although I never knew there was something like turkey bacon!!

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  18. This scallops look yummie with the sauce...bacon...yummie! great presentation! By the way Happy New Year Lisa!

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  19. Wow, this dish looks amazing. I saw this recipe but it did not jump out until now. Now I have to go back and find that issue, and see what else I overlooked. Happy New Year!

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  20. Wow, this looks amazing! That chestnut sauce sounds incredible. Such a unique combintation of flavors.

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  21. Wow, I know I'm starting to repeat myself, but this looks absolutely perfect. perfect perfect.
    I wonder if this would work with canned chestnuts as well.

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  22. Kat: Thank you! And, yes, I used vacuum-packed chestnuts from a can.

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  23. Wow, that really does sound good! Delicious, actually.

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  24. Scallops are my favorite dinner. Super idea to use turkey bacon, which I have in the freezer right now! I love the idea of crispy sage leaves too. Your photos are divine!

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  25. I already love scallops, so the fact that I read 'crispy sage' just makes scallops all that much better...

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  26. Scallops and bacon and a great combination! I finally cooked scallops a few months ago and realized how easy it is.

    Looking at your blog just made me extra hungry: time for lunch :)

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  27. Honestly, we will eat almost anything with bacon in it & we love scallops, so this is next on my list to try. Besides, I'm a total slut for sauces.

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  28. Wonderful sounding combination! I have a small bag of leftover roasted chestnuts in the freezer that aren't enough to make much with but would be perfect for this.

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