Cocoa Crusted Scallops with Vanilla Ginger Buerre Blanc

Ingredients:

· 8 oz scallops (about 4 U10’s)

· 1 T. cocoa powder

· 1 T. Jamaican jerk seasoning

· 2 T. butter

· -

· ½ C. white wine

· 1 ½ T. ginger, minced

· ½ red fresno pepper, split in half

· ½ vanilla pod, split in half, seeds scraped out

· 1 tsp. sugar

· 4 T. butter, cut into pieces

· Salt and pepper

· -

· Carrot tops

· Truffle oil

· Scallop Shells

Preparation

1. Combine the cocoa powder and jamacian jerk seasoning in a small bowl. Heat the butter in a saute pan until hot until almost browned. Dip one side of the scallops in the cocoa mixture and place, crusted side down in the butter and sear. When the first side is seared, flip over and sear the other side for 1-2 minutes. Remove the scallops to the scallop shells.

2. Wipe the saute pan dry and add the white wine, ginger, pepper, vanilla, and sugar. Let reduce to 2 T. over medium low heat. Turn the heat off and let the pan sit for about 20 seconds to come down in temperature a little bit. Add the butter and stir in to emulsify. Do not place the pan back on the heat. Season the sauce with salt and pepper.

3. In a small bowl, toss the carrot tops with a little truffle oil and salt and pepper.

4. Drizzle the beurre blanc (try to avoid getting any chunks, just the smooth butter sauce) over the scallops and garnish with the carrot tops.