"We love making this dish as it has the components of the holidays (chestnuts, pumpkins and cranberries) that you can’t help but think Christmas is here! And it pairs so well with a nice Riesling or even a Gewürztraminer, the sweetness of the wine cutting the tartness of the cranberries makes it even better!"
- Executive Chef Greg Barnhill
Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add chestnuts and stock and simmer, covered, 10 minutes.
Purée mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan. Heat purée over moderate heat, stirring, until hot and season with salt and pepper and keep warm.
In a medium sauce pan bring the cranberries, juice and shallot to boil. Reduce to simmer and cook for 10 min. Place in a blender and puree until smooth, add butter and keep warm.
For the scallops:
For the dish:
- 8 large U-10 diver scallops
- 4 oz toasted and ground pumpkin seeds
- 1 tsp. sea or kosher salt
- 1/2 tsp. ground white pepper
- 4 tbsp. canola oil
- 2 tbsp. whole butter
Mix the salt, pepper and pumpkin seeds together. Heat a sautee pan to on medium setting and add the oil. Dust the scallops with the pumpkin mixture and place in the pan searing on side for approximately 60 seconds. Turn scallops over and add the butter and continue cooking for 2 more minuets. Remove from pan to a plate with a paper towel and let rest. On 4 warm dinner plates spoon the purée in the center of each, place the scallops on top and drizzle the coulis around and serve.