Scallops and Roasted Chestnut Soup
A delightful creation that balances sumptuous sea flavors with the earthy richness of roasted chestnuts in a velvety broth.
Ingredients
Main Ingredients
- 1 cup roasted chestnuts (fresh or canned; feel free to swap in butternut squash for a sweeter profile)
- 1 pound sea scallops (try to use fresh; frozen will work in a pinch—just ensure they are thawed properly)
- 2 tablespoons olive oil
- 1 medium onion, diced (white or yellow works best)
- 2 cloves garlic, minced (for a subtle kick, add a pinch of crushed red pepper)
- 4 cups vegetable or chicken broth (homemade broth adds an extra layer of depth)
- 1 cup heavy cream (for a lighter option, substitute with half-and-half)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot over medium heat, add 2 tablespoons of olive oil. Allow it to warm, then toss in the diced onion. Sauté for about 5-7 minutes until the onion becomes translucent, releasing its sweet aroma.
- Add the minced garlic and sauté for an additional minute until fragrant.
Cooking
- Pour in the broth and add the roasted chestnuts. Let the mixture come to a gentle simmer. Allow it to simmer for 15 minutes, giving the flavors time to blend beautifully.
- Using an immersion blender, carefully purée the soup until smooth and velvety. If you don’t have an immersion blender, you can transfer the mixture into a regular blender—just be cautious of hot splatters!
- Stir in the heavy cream and season with salt and pepper to taste. Allow it to heat through for an additional couple of minutes.
- While the soup is simmering, heat a nonstick skillet over high heat. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the skillet when it’s hot. Sear for 2-3 minutes per side until they form a golden crust while remaining tender inside.
Serving
- Ladle the soup into bowls, placing a few scallops on top of each serving. Finish it with a sprinkle of fresh parsley for a vibrant touch.
Notes
For variations, add herbs like fresh thyme or rosemary, introduce a hint of curry powder or nutmeg, or omit the scallops and add sautéed mushrooms for a vegetarian option. This soup pairs wonderfully with crispy, buttered bread or a simple green salad.