Scallops, Couscous & Velouté

PREPARE THE VELOUTÉ

1. In a large, heavy-bottomed saucepan, melt the butter over medium heat.
2. When the butter foams, add the pancetta and cook to render as much fat as possible, stirring occasionally.
3. When the pancetta starts to crisp slightly, add the leek and apple, stir once, and cook until the leek is soft and wilted.
4. Increase the heat slightly, and carefully add the brandy. (If using a gas burner, tilt the pan slightly to ignite the brandy, keeping your head back and hands off the pan once it ignites. If you are using an induction burner, touch the surface of the mixture with a wand-style igniter.)
5. Allow the flames to subside, and add the chestnuts and vegetable stock.
6. Bring the mixture to a boil, then reduce the heat to a light simmer and cook for 15 to 20 minutes or until the chestnuts are extremely soft and falling apart.
7. Transfer the entire mixture to a blender and puree until very smooth.
8. Adjust the seasoning with kosher salt and white pepper.
9. Strain, if desired, then place in a clean saucepan over a Wolf burner set at the lowest setting, cover, and let stand until ready to serve.

PREPARE THE COUSCOUS

1. In a 6-quart Dutch oven, melt the butter over medium-high heat.
2. When the butter is foaming, add the couscous, season with salt and pepper, and stir to coat it with the butter.
3. Toast the couscous, stirring frequently, for about 5 minutes or until it starts to color slightly.
4. Add the chopped herbs and stir to combine.
5. Heat to a simmer, cover the pan, and cook for 8 to 10 minutes. Check for consistency, adding a small amount of additional water if necessary.
6. Cover and hold over a low simmer burner until ready to serve.

PREPARE THE GARNISH AND SCALLOPS

1. Preheat your Wolf Electric Convection Oven to 375 degrees, using the Convection mode, and place the oven rack in position #3.
2. In a small bowl, combine the chestnuts, shallots, and apples. Drizzle with a small amount of extra virgin olive oil and season lightly with kosher salt and black pepper.
3. Toss gently to coat, then place in an oven-safe pan and roast in the preheated oven for 9 to 12 minutes or until the shallots have browned lightly.
4. Remove from the oven and hold in a warm place.
5. Preheat the Wolf Infrared Griddle to 425 degrees.
6. Pat dry both sides of the scallops and season lightly with kosher salt and black pepper.
7. Add the avocado oil to the griddle. When oil is shimmering, add the scallops.
8. You may need to reduce the heat slightly, but let the scallops sear until they release naturally from the surface. Do not force them off the griddle. Expect this to take between 3 and 5 minutes, depending on the size of the scallops.
9. Turn the scallops and cook briefly on the second side for a total cooking time between 6 and 8 minutes. Remove from the griddle.
10. Add enough oil to cover the bottom of a cast iron pan with about 1⁄4 inch of oil. When the oil shimmers but before it smokes, add the sage leaves and fry for about 5 seconds.
11. Remove with a slotted spoon or strainer, transfer to a plate lined with paper towels, and season lightly with kosher salt.

Spoon some of the couscous mixture onto a plate and top with the scallops. Arrange the roasted chestnuts, shallots, and apples around the mixture, then drizzle the velouté onto the scallops. Finish the plate with the fried sage leaves.