Recipe courtesy of The Spa at The Hotel Hershey.
Makes 10 servings
1 tablespoon kosher salt
2 teaspoons powdered sugar
30 U-10 scallops (3 per order)
small lettuce leaves
salt and pepper to taste
1 ½ cups cocoa powder
2 teaspoons ground nutmeg
½ cup ground white pepper
2 tablespoons ancho chile pepper powder
4 teaspoons sesame seeds
1 teaspoon ground cinnamon
1 tablespoon paprika
Burnt Orange Sauce
8 ounces shallots, chopped
4 ounces garlic, chopped
1 tablespoon whole black peppercorns
kosher salt and pepper to taste
¼ cup parsley, chopped
¼ cup thyme, chopped
1 cup white wine
2 quarts orange juice concentrate1 quart heavy cream
1. Combine salt and sugar.
2. Dust scallops with salt mixture.
3. Dust scallops in cocoa crust mixture.
4. Sear scallops on flattop cooking surface to a medium-rare temperature.
5. Drizzle burnt orange sauce over cooked scallops.
6. Garnish with small lettuce leaves, tossed in olive oil, salt and pepper.
For Cocoa Crust: Combine all ingredients together. Reserve for further use.
For Burnt Orange Sauce: Sweat, or simmer covered slowly over low heat, shallots and garlic in a heavy-bottom saucepot. Add peppercorns, salt and pepper, parsley and thyme; sweat an additional 5 minutes. Deglaze, or heat in remaining juices, with white wine. Add orange juice concentrate; reduce until mixture produces a caramel texture.
Add heavy cream. Simmer for 45 minutes. Strain and cool.