Seared Scallops over Chestnut Brandy Sauce with Rosemary Polenta Crackers

• 3 Tablespoons Butter, Divided
• 4 ounces, weight Pancetta, Diced
• 1 whole Large Shallot, Diced
• 1/2 cups Brandy
• 10 whole Chestnuts, Roasted And Peeled
• 1 cup Chicken Stock
• 12 whole Sage Leaves
• 8 whole Large Bay Scallops
• Sea Salt And Pepper, To Taste
• 1 cup Dried Polenta
• 1 Tablespoon Fresh Rosemary, Minced
• 1 Tablespoon Fresh Sage, Minced
• Sea Salt, to taste

1. For the polenta crackers: Preheat the oven to 375F.
2. Prepare the polenta according to the package instructions adding the rosemary and sage when you add the dried polenta to the sauce pan.
3. When the polenta is cooked, spread it thinly over a greased cookie sheet.
4. Season with sea salt to taste and bake in the preheated oven for 45-55 minutes or until crispy.
5. Then remove from the oven and set aside.
6. For the scallops and sauce: Melt 1 tablespoon of butter in a skillet over medium high heat and add the pancetta.
7. Toast the pancetta for 4 to 5 minutes and then add the shallots.
8. Season with sea salt to taste and cook the pancetta and shallots for another few minutes, until shallots are softened.
9. Add the brandy to the sauce pan and cook for another 5 minutes.
10. Next add the chestnuts and chicken stock and bring to a boil.
11. Reduce the heat and simmer the sauce for 5 to 10 minutes.
12. Puree the sauce with an immersion blender (or transfer it to a blender if you dont have an immersion blender).
13. Then continue to simmer the pureed soup for another 5 to 10 minutes.
14. Season with salt and pepper and keep it warm.
15. In the meantime, melt the remaining 2 tablespoons of butter in a small skillet over medium high heat.
16. Add the whole sage leaves and toast them until crispy, about 2 minutes.
17. Remove them from the skillet and set them aside.
18. Next season the scallops with salt and pepper and add them to the same skillet and heat on high for one minute until browned on one side.
19. Reduce the heat to medium and cook for another 2 to 3 minutes.
20. Flip the scallops and cook for another 2 to 3 minutes, until browned on both sides and cooked through.
21. Add the chestnut sauce to a bowl with the polenta crackers and top with the scallops and sage.
22. Serve immediately.

butter, shallot, brandy, chestnuts, chicken, sage, bay scallops, salt, polenta, fresh rosemary, fresh sage, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/seared-scallops-over-chestnut-brandy-sauce-with-rosemary-polenta-crackers/ (may not work)