- 12 scallops
- 2 tablespoons Cocoa Powder
- 1 teaspoon allspice
- 1/8 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 tbsp chopped fresh parsley
Combine the cocoa powder with all the other dry ingredients
Rinse the shelled scallops, trim if necessary then slice each in half horizontally, keeping the corals intact.
Dredge scallops in the cocoa rub
Heat 2 tablespoons of the oil in a sauté pan or heavy frying pan.
Add the scallops and corals and sear briefly, allowing about a minute on each side.
Remove from the pan and serve on a bed of green leaves like rocket and eat immediately