b'Chestnut Soup and Nantucket Bay ScallopsLAURENT MANRIQUEServes 4FOR THE SOUP:3 tablespoons unsalted butter, divided 1 pound fresh (or frozen and thawed) chestnuts, peeled and chopped (Avoid using jarred chestnuts, which are too sweet.)1 cup diced yellow onion 1 teaspoon kosher salt, plus more to taste V teaspoon fresh-ground black pepper, plus more to taste 1V cups sherry 1 tablespoon minced garlic 8 cups duck stock (or 4 cups chicken stock and 4 cups veal stock) 6 sprigs fresh thyme, wrapped in kitchen twine FOR THE SCALLOPS:2 tablespoons unsalted butter, divided2 ribs celery, diced 12 Nantucket bay scallops (or 4 large sea scallops) 2 teaspoons crme frache 1 tablespoon minced chivesTO PREPARE THE CHESTNUT SOUP:In a large pot over medium heat, cook 2 tablespoons butter just until browned, 2 minutes. Add the chestnuts and saut until crisp and golden brown, 5 minutes. Add the onion, 1 teaspoon salt and V teaspoon pepper, and cook until golden brown, 5 minutes. Add the sherry and garlic, and stir to deglaze the pot. Increase the heat and reduce the mixture by half. Add the stock and thyme sprigs, reduce the heat, and simmer for 20 minutes. Remove the pot from the heat and discard the thyme. Pure the soup and set aside.TO PREPARE THE SCALLOPS:Melt 1 tablespoon butter in a small pan over medium heat. Add the celery and saut until just tender, 2 to 3 minutes. Keep warm. In a large saut pan over high heat, melt 1 tablespoon butter until slightly brown. Add the scallops in a single layer and cook until light golden brown, about 30 seconds per side. Remove the pan from the heat, and add the warm celery. TO COMPLETE: Bring the chestnut soup to a simmer over low heat, then whisk in 1 tablespoon of butter. Evenly divide the scallops and celery among 4 bowls. Spoon V teaspoon of crme frache into each bowl, and follow with W tablespoon of chives and a pinch of pepper. Pour the warm soup around the scallops and serve immediately.57'