Food Network: Chocolate-Dusted Scallops with Vanilla Butter Sauce

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Chocolate-Dusted Scallops with Vanilla Butter Sauce
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1 tablespoon vegetable oil
1 large sweet potato, peeled and sliced into gaufrettes
1/4 cup unsweetened cocoa
1 tablespoon dried fennel seeds, toasted and ground
3/4 teaspoon ground cloves
1 tablespoon ground cinnamon
2 teaspoons fine salt
1/2 teaspoon cayenne
1 pound sea scallops, patted dry
Vegetable oil, for frying
2 tablespoons sugar
2 tablespoons white wine vinegar
1/4 cup dry white wine
1 vanilla bean, split and seeds scraped
2 teaspoons grated orange zest

1/2 cup heavy cream
1 stick cold unsalted butter, cut into pieces
1 medium orange, segmented

Instructions
Heat frying oil in a deep fryer to 375 degrees F.

In batches, add sweet potatoes to oil and fry until crispy, about 1 minute. Drain on a paper
towel-lined plate.

In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne. Lightly dredge 1
side of the scallops in the spice mixture, shaking to remove the excess.

In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the scallops in batches
as necessary and cook until just cooked through and golden brown, 2 to 3 minutes per side, depending
upon thickness. Remove from the heat and cover to keep warm.

In a medium skillet, melt the sugar over medium heat. When it starts to caramelize, add the vinegar,
wine, vanilla bean and seeds, zest and stir to combine. Bring to a simmer and cook until reduced by
half, about 2 minutes. Add the cream and cook until thickened and reduced by half, 2 to 3 minutes.
Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as
the previous ones are almost incorporated. Remove from the heat and remove the vanilla bean. Stir in
the orange segments and adjust the seasoning, to taste.

Spoon the sauce onto 4 plates and top with the scallops. Serve immediately with the sweet potato
gaufrettes.