Cocoa Seared Scallops with Orange-Grapefruit & Asparagus Salad

February 28, 2017
Cocoa Seared Scallops with Orange-Grapefruit & Asparagus Salad

Cocoa Seared Scallops

Course Main Dish
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 servings


  • 2 pounds large sea scallops (about 16 scallops)
  • salt to taste
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 pound asparagus
  • 1/2 orange, peeled and sectioned
  • 1/2 ruby red grapefruit, peeled and sectioned
  • 1 tablespoon tarragon, chopped
  • 1 green onion, chopped
  • 1/2 tablespoon wildflower honey
  • 1/2 tablespoon seasoned rice vinegar
  • 1 tablespoon olive oil
  • 1 shallot, julienne
  • Freshly ground black pepper
  • 1/2 cup Sparkling Rosé wine
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs parsley
  • 1 cup orange juice concentrate
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces


  • For the Scallops: Wash scallops extremely well to remove grit. Pat scallops dry, then lightly sprinkle with salt. In a small bowl, mix the dry ingredients together. Dredge each scallop in the cocoa mix. Heat the olive oil in a large skillet over medium heat and sear scallops, about 90 seconds. When they have browned nicely, flip the scallops to the other side and continue cooking to desired doneness, about 4 minutes for firm.
  • For the Asparagus & Orange-Grapefruit Salad: Wash asparagus and snap off tough ends. Cook asparagus until tender but still firm. Cut each spear in half lengthwise and then into 2” long strips. Toss the asparagus, orange, grapefruit, tarragon, and onion in a bowl. Add the honey and vinegar. Season with salt & pepper. Set aside.
  • For the Orange Sauce: In a saucepan, heat the oil over medium-high heat. Add the shallots and pepper and sauté until the shallots are lightly browned. Deglaze with the wine. Add the bay leaf, thyme, and parsley and reduce to half volume. Add the orange juice concentrate and cream. Bring to a simmer, pull from heat, and whisk in butter bit by bit until incorporated. Remove the thyme, parsley, and bay leaf.
  • Presentation: Place the asparagus salad in the center of each plate. Arrange 4 scallops around the salad and drop a teaspoon of sauce between each scallop. Garnish sauce with a fresh parsley leaf.


Copyright 2017        Colleen Topper         All Rights Reserved