Difficulty:[usr 1]
Preparation:
Brown the chestnuts for 2 to 3 minutes in 25 g of butter. Pour the broth. Leave to simmer for 10 minutes
Remove the chestnuts with the slotted spoon. Mix with the rest of the butter, the cream and enough broth to obtain a smooth purée. salt, pepper. Keep warm in a bain-marie.
Rinse and dry the scallops. Remove the small muscle on the side of each nut. Brush them with melted butter on each side. Wrap them in bacon. Thread them 3 by 3 on skewers. Brown them for 5 minutes under the broiler, turning them halfway through cooking. Pepper them. Serve them with the chestnut purée.
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