Bacon-Wrapped Scallop Skewers with Creamy Chestnut Purée

• 12 large scallops, coral removed
• 12 thin slices smoked bacon
• 30 g extra-fine butter
• Purée:
  400 g peeled cooked chestnuts (vacuum-packed or frozen)
• 60 cl chicken broth
• 50 g butter
• 15 cl fresh cream
• Salt and freshly ground pepper

• Prep time: 15 minutes
• Cook time: 15 minutes

Difficulty: Easy

Brown the chestnuts for 2-3 minutes in 25 g of butter. Add the broth and simmer for 10 minutes.

Remove the chestnuts with a slotted spoon. Blend with the remaining butter, cream, and enough broth to create a smooth purée. Season with salt and pepper. Keep warm in a bain-marie.

Rinse and pat dry the scallops. Remove the small side muscle from each. Brush with melted butter on both sides. Wrap each in bacon and thread 3 onto skewers. Broil for 5 minutes, turning halfway. Season with pepper and serve with the chestnut purée.

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