Yield: 4 servings

Ingredients:
2 tablespoons unsalted butter
1 thick slice of bacon (1 ounce), finely diced
1 leek, white and pale green parts only, coarsely chopped
2 tablespoons Cognac
1 1/4 cups chicken stock or low-sodium broth
1 cup vacuum-packed chestnuts
Salt and freshly ground pepper
2 tablespoons vegetable oil
8 large sea scallops (about 1 pound)
8 sage leaves

Directions:

  • In a saucepan, melt 1 tablespoon of the butter.
  • Add the bacon and cook over moderate heat until the fat has been rendered, about 4 minutes.
  • Add the leek and cook, stirring occasionally, until softened, about 4 minutes.
  • Add the Cognac and carefully ignite it.
  • When the flames subside, add the chicken stock and chestnuts and bring to a boil.
  • Simmer over moderate heat for 3 minutes.
  • Transfer to a blender and puree.
  • Return the chestnut sauce to the saucepan and season with salt and pepper.
  • In a large skillet, heat the vegetable oil.
  • Season the scallops with salt and pepper.
  • Add the sage leaves to the skillet and cook over moderately high heat, turning once, until crisp, about 1 minute.
  • Using a slotted spoon, transfer the sage to a plate.
  • Add the scallops to the skillet and cook over high heat until starting to brown, about 1 minute.
  • Reduce the heat to moderately high and cook the scallops until they’re well glazed, about 1 minute.
  • Turn the scallops and add the remaining 1 tablespoon of butter to the skillet.
  • Continue cooking the scallops, basting with the butter, until browned and just cooked through, about 2 minutes longer.
  • Reheat the chestnut sauce and pour it into shallow bowls.
  • Arrange the scallops in the chestnut sauce and garnish with the fried sage leaves.
  • Serve right away.