Cocoa Seared Scallops with Burnt Orange Sauce Recipe
I said on Facebook and Twitter, that chocolate can be a spice. Look at Mole sauce, what it it but chocolate. This recipe was inspired by Hotel Hershey. I was watching Travel Channel and they talking about food they serve and yes chocolate is in all the dishes and the most famous is cocoa seared scallops. Talk about a romantic dish, it simply wonderful.
| Tags: |
Ingredients
- Cocoa Crust
- 1 ½ cups Hersheyâs Cocoa Powder
- 2 teaspoons Nutmeg, ground
- ½ cup White pepper, ground
- 2 tablespoons Ancho chile pepper powder
- 4 teaspoon Sesame seeds
- 1 teaspoon Cinnamon, ground
- 1 tablespoon Paprika
- Burnt Orange Sauce
- 8 ounce Shallots, chopped
- 4 ounce Garlic, chopped
- ¼ cup Parsley, chopped
- ¼ cup Thyme, chopped
- 1 tablespoon Black peppercorns, whole
- 2 quarts Orange juice concentrate
- 1 quart Heavy cream
- 1 cup White wine
- To taste Kosher salt
- To taste Pepper
- Scallops
- 1 tablespoon Kosher salt
- 2 teaspoons Powdered sugar
- 3 each 10 Scallops (per serving)
Directions
- Combine all ingredients for the cocoa crust and reserve for later use.
- For sauce Sweat shallots and garlic in heavy bottom saucepot. Add Peppercorns, salt, pepper, parsley and thyme. Sweat an additional five minutes. Deglaze the pan with white wine.
- Add orange juice concentrate; reduce until mixture produces a caramel texture
- Add heavy cream and simmer for 45 minutes. Strain and cool
- Combine salt and sugar and dust scallops. Then dust scallops in Cocoa Crust mixture.
- Sear scallops to medium-rare. Drizzle Burnt Orange Sauce over cooked scallops and garnish with micro lettuces tossed in olive oil, salt and pepper.
Adding to Planner
