Fruit of the Cocoa

Featured Recipe

Grilled Scallops with Fruit of the Cocoa Vanilla Champagne Sauce Yield: 6 servings Source: Susan Walters, Consulting Chef

Fruit of the Cocoa Vanilla Champagne Sauce:
•	3 egg yolks
•	1/4 cup Culinary Traditions™ Fruit of the Cocoa,  thawed
•	1/4 cup champagne
•	2 tsp. vanilla
•	1/2 tsp. salt
Method:
1.	Bring a saucepan of water to a simmer. Place egg yolks in stainless steel bowl and whisk to combine. Add Fruit of the Cocoa puree and champagne. Whisk together.
2.	Place mixing bowl over simmering water and whisk vigorously for about 5 minutes until thickened. Whisk in vanilla and salt. Spoon sauce around spinach and scallops.
For the Spinach:
•	1 1/2 lbs. fresh washed spinach
•	4 tbsp. butter
•	salt and pepper, to season
Method:
1.	To cook spinach, heat saute pan and melt butter.
2.	Cook spinach tossing in melted butter until spinach is cooked.
3.	Season with salt and pepper. Keep spinach warm until sauce is prepared.
For the Scallops:
•	30 scallops (about 2 lbs)
•	Salt and pepper, to season
•	olive oil, for grilling
Method:
1.	To prepare scallops, brush with olive oil and season with salt and pepper.
2.	Grill scallops about 1 ½ to 2 minutes per side. Place on a baking sheet and hold in a warm oven until sauce is prepared.
3.	To assemble, place cooked spinach on center of plate. Top with 5 scallops. Surround with sauce. Sprinkle chopped chives over sauce.