Gratin Scallops with Pancetta and Chestnut Cream

Method

1. Prepare the chestnut cream: In a saucepan, melt a knob of butter with a drizzle of oil. Add chopped shallot and sauté on low heat until softened. Add boiled chestnuts and walnuts. Season with grated black pepper, salt, and fresh thyme. Stir and deglaze with Marsala wine. Add cream and enough broth to cover. Simmer gently for about 15 minutes. Then blend into a smooth cream, adjusting consistency with broth if needed.
2. Prepare the apple: Peel the apple and cut into very small dice. Season with salt, a drizzle of oil, a dash of vinegar, and fresh marjoram. Set aside.
3. Prepare the pancetta: Place pancetta slices in a cold pan. Turn on heat to low and cook until the fat renders and the pancetta becomes crispy and golden. Remove the pancetta, leaving the rendered fat in the pan.
4. Clean the scallops: Remove the tough muscle from each scallop. Pat them very dry with paper towels and season with salt.
5. Cook the scallops: In the same pan with the pancetta fat, heat over high heat. Add the scallops and cook for less than a minute. Add a knob of butter and fresh marjoram and thyme. Baste the scallops with the butter and cook only on one side until nicely colored. Remove from heat.
6. Plate the dish: Spread the chestnut cream on the bottom of the plate. Place the scallops on top. Add apple cubes and crispy pancetta. Drizzle with the cooking juices from the scallops. Finish with fresh herbs.