You don’t need to be  chef to pull this one off.  With fresh ingredients and a very hot pan,  you’re good to go. Chocolate, usually relegated to sweets adds a perfect nutty note to the sweetness of the buttery scallops and you can’t go wrong when you finish with some fresh herbage.

This meal is decadent but won’t weigh you down.



Cocoa Bay Scallops
Serves 2
Prep Time: 5 min  ☆   Cook Time: 5 min  ☆   Total Time: 10 min
  • 1 lb of Nantucket Bay scallops
  • 3 Tablespoons grapeseed or any high heat oil
  • 1 Tsp salt +1 Tsp cocoa powder mixed
  • 1/2 lemon juiced
  • 2 tablespoons unsalted butter
  • 2 Tablespoons chopped parsley
  • 1 Tbsp Cacao nibs
  1. Remove the adductor muscle from the scallops and pat dry
  2. Season gently with the cocoa salt
  3. Set a medium saute pan over high heat, add the oil and heat just under smoking
  4. Add the scallops in a single layer, around the edge of the pan and cook for 30 seconds on each side
  5. Reduce heat to low, add the butter to the pan and gently coat the scallops in the butter
  6. add the lemon juice and and swirl the pan to emulsify the sauce
  7. remove from the heat, sprinkle with the parsley and cocoa nibs


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The NV is an play on words since we blog about celebrities and lifestyles that most ‘ENVY‘. The NV is an entertainment & lifestyle enthusiast's coverage of everything and everyone deemed FABULOUS!...while not focusing on the "USUAL Suspects" featured in most of the blogosphere.

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