Preheat the oven to 375F.

Prepare the polenta according to package instructions, adding minced rosemary and sage.

Spread the cooked polenta thinly on a greased cookie sheet.

Season with sea salt and bake for 45-55 minutes until crispy. Set aside.

Melt 1 tablespoon of butter in a skillet over medium-high heat.

Add diced pancetta and toast for 4-5 minutes.

Add diced shallots and cook until softened, seasoning with sea salt.

Deglaze with brandy and cook for 5 minutes.

Add roasted chestnuts and chicken stock and bring to a boil.

Reduce heat and simmer for 5-10 minutes.

Puree the sauce using an immersion blender. Simmer for another 5-10 minutes.

Season with salt and pepper; keep warm.

Melt remaining 2 tablespoons of butter in a separate skillet over medium-high heat.

Add sage leaves and toast until crispy (about 2 minutes). Set aside.

Season scallops with salt and pepper.

Sear scallops in the same skillet over high heat for 1 minute per side to brown.

Reduce heat to medium and cook for 2-3 minutes per side, until cooked through.

Serve the chestnut sauce in a bowl, topped with polenta crackers, seared scallops, and crispy sage leaves.