Compliments of David’s Restaurants

Scallops in White Chocolate



Yield: 2 dinner portions



6 or 8 Very large sea scallops – they should be about 1 ½ oz each
Black pepper–fresh cracked
White truffle oil
1 T Butter
1 t Garlic—minced fresh
1 T Shallots–thinly sliced
1 T Leeks– green only–thinly sliced
4 oz Vouvray wine–demi sec or fairly sweet Riesling
6 oz Heavy cream
Shaved white chocolate
2 T Italian parsley, chiffonade

Method of Preparation:

  1. Be sure scallops are dry, season both sides with salt and pepper
  2. Heat a heavy skillet and place a small amount of the truffle oil in pan
  3. Sear scallops until nicely brown, flip and brown other side
  4. Remove scallops from the pan, place on serving dish
  5. Add butter, leeks, shallots and garlic, sauté until tender without browning garlic
  6. De glaze pan with wine, reduce by half
  7. Add cream, bring to boil then add chocolate and reduce until sauce is the thickness you like
  8. Taste and adjust seasoning with salt, pepper and truffle oil
  9. Spoon sauce over scallops and garnish with the chiffonade of parsley

This recipe is for personal use and enjoyment only.