Cocoa Crusted Scallops with Citrus Sauce

The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"

Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!