Scallops with Bacon and Chestnut Purée

Slice the spring onion and brown it in a saucepan with a little olive oil. Add the chestnuts, then 1 cup of vegetable broth. Cook for 10 minutes. Then, in a food processor, blend into a purée, adding salt. Remove the red-orange parts from the scallops (coral/roe) and blend, in a food processor, with 1/2 cup of broth to create a sauce. Season the scallop flesh with olive oil, pepper, and coarsely chopped shallot. Fry the bacon in a heated skillet, and then sear the scallops in the bacon fat. Serve the scallops with the chestnut purée, garnished with the bacon slices and coral sauce.