CHOCOLATE-DUSTED SCALLOPS WITH VANILLA BUTTER SAUCE
Provided by Emeril Lagasse
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
SCALLOPS WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 784 milligrams, Sugar 2 grams, TransFat 0 grams
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