Main Dish

Scallops: 20 jumbo sea scallops (dry) 1/4 cup clarified butter salt and pepper to taste Chestnut Butter Sauce: 1/4 cup chestnut purée 1/2 cup white wine 1 sprig fresh thyme 1 bay leaf 1 cup clam broth or fish broth...

4 5-ounce venison loin portions, cleaned of sinew and fat 1 cup roasted chopped chestnuts 2 ounces olive oil 2 cups asparagus or other vegetable 2 cups cooked fingerling potatoes salt and pepper to taste 4 ounces American Spoon Foods...