Scallops on Chestnut Cream
Preheat oven to 250°C (approximately 485°F). Gently slice the chestnut shells with a sharp knife, place on a baking sheet and bake for 20 minutes. Remove and peel the shell while still hot.
Place the chestnuts in a saucepan and add the milk. Simmer until the chestnuts are tender and the milk is almost evaporated, about 45 minutes. Puree the chestnuts with a hand blender, adding a little more milk if necessary.
Stir in 2 tablespoons butter and season with salt and pepper.
Beat the egg. Season the breadcrumbs with salt and pepper. Dredge the scallops in the flour, then the egg and finally through the seasoned with salt and pepper breadcrumbs draw. Heat 6 tablespoons oil in a pan and fry the scallops on both sides until golden. Drain on paper towels. Arrange on the chestnut puree and serve.