Pan-seared scallops with white chocolate sauce and roasted vegetables

PAN-SEARED SCALLOPS WITH WHITE CHOCOLATE SAUCE AND ROASTED VEGETABLES

Serves : 4

Preparation time : 10 minutes - Cooking time : 25 to 30 minutes

Ingredients

• 750 ml (3 cups) small broccoli heads
• 750 ml (3 cups) small cauliflower heads
• 2 garlic cloves, chopped
• 60 ml (4 tablespoons) Mycryo cocoa butter®, Cacao Barry
• 1 shallot, chopped
• 2 sprigs thyme
• 125 ml (1/2 cup) white wine
• 60 ml (4 tbsp.) 35% cream
• 125 ml (1/2 cup) white chocolate Zéphyr, Cacao Barry
• 30 ml (2 tbsp.) white balsamic vinegar
• 1 lemon, juice and zest
• 125 ml (1/2 cup) vegetable stock
• 15 ml (1 tbsp.) pink pepper, cracked
• 8 u10 scallops
• Salt and black pepper to taste

Preparation

1. Preheat oven, rack in center, to 200° C (400° F).
2. In a bowl, combine broccoli, cauliflower, one garlic clove and 30 ml (2 tbsp) Mycryo butter®. Season generously with salt and pepper.
3. Place the mixture on a baking sheet and bake for 15 minutes. Then broil for 5 minutes.
4. Meanwhile, in a saucepan, sauté the shallot in 15 ml (1 tbsp.) Mycryo butter® for 2 minutes. Add the second clove of garlic and the thyme and brown for 1 minute over medium heat.
5. Deglaze with white wine. Reduce to dryness.
6. Add the cream, white chocolate, white balsamic vinegar, lemon zest and juice, stock and simmer for a few minutes.
7. Strain. Add pink pepper, salt and black pepper. Set aside.
8. Coat the scallops with Mycryo butter®.
9. In a very hot, fat-free frying pan, sear the scallops for 1 minute on each side.
10. Just before serving, place the roasted vegetable mixture on each plate, top with two scallops and add the white chocolate sauce.