Pan-Fried Scallops, Porto Bavarian Cream

To prepare the scallops: Open the shells with a small knife, remove the membrane from the scallop meat, and rinse under cold water. Set aside in the refrigerator.

Next, prepare the Bavarian cream: Finely chop the shallots. In a small saucepan, gently melt the butter and add the shallots. Once cooked, add the red port and let it reduce until almost dry, then add the heavy cream and let it reduce again, this time by half. Finally, add the gelatin sheets, which have been soaked in water and squeezed dry. Transfer to a mixing bowl and place it over ice. Whisk gently until the mixture is smooth and creamy.

Next, prepare the chestnut purée: Finely chop the onion and leek, sweat them in butter, then add the chestnuts, heavy cream, and milk. Cook for 30 minutes, blend in a food processor, and strain through a fine sieve. Adjust the seasoning. Sear the scallops over high heat in grapeseed oil. Take the Bavarian cream and form a quenelle using a warm spoon. Arrange everything on a plate with a little warm chestnut cream, julienned truffle, and a few whole chestnuts sautéed in butter.