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Ingredients

• 2 tablespoons  unsalted butter
• 1 slice  of bacon, finely diced (1 ounce)
• 1   leek, white and pale green parts only, coarsely chopped
• 2 tablespoons  Cognac
• 1 1/4 cups  chicken stock , or low-sodium broth
• 1 cup  vacuum-packed chestnuts
•   Salt and freshly ground pepper
• 2 tablespoons  vegetable oil
• 8   large sea scallops (about 1 pound)
• 8   sage leaves

Description

"In 1994, When I Enrolled At The Culinary Institute Oh America In Hyde Park, I Had To Catch Up On So Much -- It Was Like I Had A Virgin Palate For Food And Wine," Says Rajat Parr. "For Instance, I'd Never Had A Scallop Before; I Didn

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