Chocolate-Dusted Scallops with Vanilla Butter Sauce

Name: Chocolate-Dusted Scallops with Vanilla Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large sweet potato, peeled and sliced into gaufrettes; 1/4 cup unsweetened cocoa; 1 tablespoon dried fennel seeds, toasted and ground; 3/4 teaspoon ground cloves; 1 tablespoon ground cinnamon; 2 teaspoons fine salt; 1/2 teaspoon cayenne; 1 pound sea scallops, patted dry; Vegetable oil, for frying; 2 tablespoons sugar; 2 tablespoons white wine vinegar; 1/4 cup dry white wine; 1 vanilla bean, split and seeds scraped; 2 teaspoons grated orange zest; 1/2 cup heavy cream; 1 stick cold unsalted butter, cut into pieces; 1 medium orange, segmented

Servings: persons

1 tablespoon vegetable oil
1 large sweet potato, peeled and sliced into gaufrettes
1/4 cup unsweetened cocoa
1 tablespoon dried fennel seeds, toasted and ground
3/4 teaspoon ground cloves
1 tablespoon ground cinnamon
2 teaspoons fine salt
1/2 teaspoon cayenne
1 pound sea scallops, patted dry
Vegetable oil, for frying
2 tablespoons sugar
2 tablespoons white wine vinegar
1/4 cup dry white wine
1 vanilla bean, split and seeds scraped
2 teaspoons grated orange zest
1/2 cup heavy cream
1 stick cold unsalted butter, cut into pieces
1 medium orange, segmented

1
Heat frying oil in a deep fryer to 375 degrees F.
2
In batches, add sweet potatoes to oil and fry until crispy, about 1 minute.
3
Drain on a paper towel-lined plate.
4
In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne.
5
Lightly dredge 1 side of the scallops in the spice mixture, shaking to remove the excess.
6
In a large skillet, heat the 1 tablespoon of oil over medium-high heat.
7
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.
8
Remove from the heat and cover to keep warm.
9
In a medium skillet, melt the sugar over medium heat.
10
When it starts to caramelize, add the vinegar, wine, vanilla bean and seeds, zest and stir to combine.
11
Bring to a simmer and cook until reduced by half, about 2 minutes.
12
Add the cream and cook until thickened and reduced by half, 2 to 3 minutes.
13
Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as the previous ones are almost incorporated.
14
Remove from the heat and remove the vanilla bean.
15
Stir in the orange segments and adjust the seasoning, to taste.
16
Spoon the sauce onto 4 plates and top with the scallops.
17
Serve immediately with the sweet potato gaufrettes.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large sweet potato, peeled and sliced into gaufrettes, 1/4 cup unsweetened cocoa, 1 tablespoon dried fennel seeds, toasted and ground, and more.

Yes, Chocolate-Dusted Scallops with Vanilla Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!