Scallops, Chestnut & Shiso

From Rowley Leigh, apparently a dish he will serve at his new restaurant venture in Hong Kong. Sounds like an unlikely combo, which is why it is all the more intriguing!

vacuum-packed chestnuts
melted butter
milk
4 scallops
shiso leaf
maldon sea salt
ground black pepper
creme fraiche
1 lemon
EVOO

1. cover chestnuts with milk, salt and poach 15 minutes; put into blender, add butter and blend until smooth; add extra milk to achieve smooth texture
2. peel the lemon in large strips, then cut into finer strips; place in a small pan, cover with cold water and bring to a boil; drain and refresh in cold water; cover the sugar with 150 ml of cold water and simmer to make a syrup, add the blanched lemon strips and poach gently until the lemon is translucent and tender, lift out with a fork and drain over a sieve
3. squeeze and strain lemon juice and whisk with salt and pepper, creme fraiche, then olive oil for a smooth vinaigrette
4. pat scallops dry, season and brush with oil
5. place a tsp of warm chestnut puree on easy shiso leaf
6. heat pan and seat scallops on both sides, place scallop on blob of chestnut puree, put some lemon zest on top of this, and drizzle some vinaigrette all around