Espresso Crusted Diver Caught Scallops with Softened Leeks and White

Chocolate Emulsion1 shallot, minced2 tablespoons chili-infused oil, divided 1/4 teaspoon fennel seeds1 cup heavy cream3 leeks, sliced into 1/4-inch rings and washed3 ounces unsalted butter6 ounces chicken stockKosher salt and fresh ground pepper, to taste6 diver-caught or day-boat scallops4 tablespoons finely ground espresso5 ounces white chocolate, choppedIn a saucepan sweat the shallots in a small amount of oil, add fennel seeds and toast. Add cream and bring up to a boil, reduce to a simmer. Keep warm.In a skillet over low heat combine the leeks, butter, chicken stock and season with salt and pepper. Cook until soft and liquid has made a glaze.Heat a sauté pan over high heat. Season scallops with salt and pepper and dredge one side in espresso powder. Place a small amount of oil in the pan and place scallops espresso side down and sear. About halfway during the cooking process add a small pat of butter. Let it brown and flip scallops over to sear the other side. Keep spooning juices back over scallops; this ensures a juicy scallop.Add the white chocolate to the warm cream and let it start to melt.Divide the leeks in the center of two plates, top with 3 scallops each espresso side up. With a hand blender puree the cream until it is light and frothy, you might need to add a few drops of milk to thin it out. Spoon the froth around the scallops and serve.Serves two.Chef Rick Gresh, Caliterra, Chicago