Recipe Courtesy of Todd English, Author, The Figs Table

1/4 cup chestnut flour (available in specialty food stores or see below)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound bay scallops
1 tablespoon olive oil
1 teaspoon unsalted butter
8 chestnuts -fresh, frozen or canned- shelled and finely chopped
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup flesh orange juice
1/2 cup Chicken Broth-- fresh or canned low-sodium
1 orange, peeled and divided into segments and cut from membranes

About the time scallop season opens in November, chestnuts are also hitting their prime Chestnuts can be purchased fresh in the fall and early winter. To roast fresh chestnuts, slash an X on the flat side of each one. Preheat the oven to 425 degrees. Place the chestnuts on a baking sheet in the oven and roast until they are soft when pierced with a knife, about 20 minutes. When they have cooled slightly but are still hot, peel them. To create flour, allow the chestnuts to dry in paper bag for a few days and then pulverize them with a mortar and pecil. In a small bowl, mix together the chestnut flour, salt, and pepper. Place the scallops on a large plate and sprinkle with the flour mixture. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the scallops and cook until deeply browned on all sides, about 1 to 2 minutes per side. Transfer the scallops to a plate. Wipe the skillet clean. Melt the butter over medium heat. Add the chestnuts and parsley and cook until the chestnuts are browned, about 2 minutes. Add the orange juice and broth and cook until the sauce reduces and begins to thicken, about 2 minutes. Return the scallops to the sauce, add the orange segments, and cook for 1 minute. Serve immediately.