Roasted Potatoes with Scallops

Ingredients

• 12 peeled scallops (without coral)
• 2 tbsp oil
• 600 g cooked potatoes (from the day before)
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 350 g chestnuts
• 2 medium potatoes
• 1 shallot (finely chopped)
• 1 tbsp butter
• 2 tsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• nutmeg
• 50 g butter
• 100 g whipping cream
• 2 tbsp crème fraîche
• 4 tbsp balsamic vinegar
• 100 g lamb's lettuce

Instructions

1. 1.

   Cut chestnuts crosswise and roast in a hot oven at 220°C for about 25 minutes until the shell opens, the interior turns golden‑yellow and slightly toasted; remove, let cool slightly, then peel thoroughly. Roughly chop the maroni.

2. 2.

   Peel, wash, and cut potatoes into large pieces, then boil in salted water, drain, and steam dry.

3. 3.

   Sauté shallot in hot butter until translucent, add potatoes and chopped chestnuts, heat, stir in cream and butter, bring to a boil, season with balsamic vinegar, salt, pepper, and a touch of nutmeg, then puree. Taste and keep warm covered.

4. 4.

   For the roasted potatoes, cut the boiled potatoes into small cubes and fry slowly in a greased pan over medium heat, turning gently occasionally, seasoning with salt and pepper.

5. 5.

   Wash scallops, pat dry, slice lengthwise; season with salt and pepper and sear in hot oil for 2–3 minutes on each side.

6. 6.

   Wash lamb's lettuce, trim, and dry by spinning.

7. 7.

   For serving place a circular drizzle of balsamic vinegar on four plates, arrange the chestnut sauce over the roasted potatoes, add some lamb's lettuce, and top the potatoes with scallops.