Pan-Seared Scallops with Cayenne Chocolate Sauce
Pan-seared scallops with a bittersweet chocolate and cayenne sauce make a short, striking plate. The bitter edge of dark chocolate sits well against the sweetness of the scallops, and the cayenne adds a slow, building heat. The scallops spend only 30 seconds per side in the pan, so the sauce is the only thing to prepare ahead. It suits a small dinner where you want something unusual on the table.
Instructions
Season the scallops on both sides with salt and black pepper.
Melt the butter in a large stainless steel skillet over medium heat. Once it has melted, lay the scallops in the pan.
Cook the scallops for 30 seconds on each side, then lift them out onto a platter.
Whisk the melted chocolate and the cayenne together until smooth. Start with less cayenne if you are unsure of the heat, and add more to taste.
Drizzle the chocolate sauce across individual plates and set the scallops on top. Garnish with fresh parsley and serve.
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