Pan Seared Sea Scallops with Heirloom Pumpkin and Rosemary Spiced Winter Vegetables and Roasted Chestnut Crema

steps

1. Preheat oven to 350 degrees.
2. Combine chestnut purée and heavy cream in a medium-size pot and bring to medium-high heat and reduce by half. Season puree with salt and pepper to taste.
3. Place a medium saucepan on high and add one tablespoon of canola oil. Once hot, add heirloom pumpkin, squash, parsnips and Yukon gold potatoes. Turn heat to low and cook until a fork can easily pierce the vegetables, approximately 3−5 minutes.
4. Remove from heat and add rosemary, nutmeg, allspice, and 1 tablespoon of unsalted butter. Season vegetables with salt and pepper to taste and set aside in a warm area.
5. In a medium saucepan heat the remaining one tablespoon of canola oil on high heat. Season scallops with salt and white pepper. Once the oil has almost reached a smoking point, place the scallops in the pan with the flat side down. Sear until golden brown on one side and turn scallops over. Add the remaining 1 tablespoon of unsalted butter to the pan and place scallops in the oven for 3−4 minutes.
6. Divide the winter vegetable mix among the four plates.
7. Place one seared scallop on top of vegetable mix and drizzle with one tablespoon of chestnut purée-cream mixture per plate.