Signature Desserts

Here is a savory recipe from ultimate chocolate name: Hershey.

Cocoa Seared Scallops with Burnt Orange Sauce
10 portions

Cocoa Crust
1 ½ cups           Hershey’s Cocoa Powder
2 teaspoons       Nutmeg, ground
½ cup               White pepper, ground
2 tablespoons    Ancho chile pepper powder
4 teaspoon        Sesame seeds
1 teaspoon        Cinnamon, ground
1 tablespoon     Paprika

Combine all ingredients and reserve for later use.

Burnt Orange Sauce
8 ounce            Shallots, chopped
4 ounce            Garlic, chopped
¼ cup               Parsley, chopped
¼ cup               Thyme, chopped
1 tablespoon     Black peppercorns, whole
2 quarts            Orange juice concentrate
1 quart              Heavy cream
1 cup                White wine
To taste             Kosher salt
To taste             Pepper

Sweat shallots and garlic in heavy bottom saucepot. Add Peppercorns, salt, pepper, parsley and thyme. Sweat an additional five minutes. Deglaze the pan with white wine.

Add orange juice concentrate; reduce until mixture produces a caramel texture

Add heavy cream and simmer for 45 minutes. Strain and cool

Scallops
1 tablespoon    Kosher salt
2 teaspoons     Powdered sugar
3 each             10 Scallops (per serving)

Combine salt and sugar and dust scallops. Then dust scallops in Cocoa Crust mixture.
Sear scallops to medium-rare. Drizzle Burnt Orange Sauce over cooked scallops and
garnish with micro lettuces tossed in olive oil, salt and pepper.