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Ingredients

• 16 to 18 jumbo sea scallops, about 1¾ pounds
• ¼ pound fresh cèpes or small cremini mushrooms
• 4 tablespoons rendered duck fat
• 2 ounces sliced jambon de Bayonne, Serrano ham, or lean pancetta, finely diced
• ¼ cup chopped carrot
• ¼ cup chopped onion
• ¼ cup chopped celery leaves or 3 tablespoons chopped fresh lovage
• 1 garlic clove, sliced
• 2 tablespoons crumbled dried cèpes or porcini
• Herb bouquet: 3 sprigs thyme, 1 imported bay leaf, 2 inches leek greens, and 5 sprigs parsley wrapped in cheesecloth or tied together with string
• 2 tablespoons Armagnac or Cognac
• ⅓ cup dry white wine
• 1½ cups unsalted chicken stock (storebought or homemade—page 405), plus more for the sauce, if necessary
• Coarse sea salt and freshly ground pepper
• 7 to 8 ounces shelled cooked chestnuts, jarred or sous vide
• ⅓ cup heavy cream
• 1 teaspoon chopped parsley
• 1 teaspoon chopped garlic
• 2 tablespoons fresh lemon juice, or more to taste
• 1 teaspoon chestnut liqueur, optional

Description

Chow