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  • 4servings
  • 70minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 large sea scallops

  2. 4 sugarcane skewers

  3. 1 cup olive oil

  4. 2 tablespoons minced shallots

  5. 1 tablespoon minced garlic

  6. 1 tablespoon orange zest

  7. 2 tablespoons tamarind paste

  8. 1 tablespoon thyme

  9. 1/2 cup medium diced mango

  10. 1/2 cup medium diced jicima

  11. 1/2 cup hearts of palm

  12. 1/4 cup medium diced red pepper

  13. 1/4 teaspoon curry powder

  14. 2 tablespoons lime juice

  15. 2 tablespoons cilantro

  16. 1/4 cup mango puree

  17. 2 cups sugarcane juice

  18. 2 tablespoons minced ginger

  19. 1 tablespoon minced Scotch Bonnet pepper

  20. 4 allspice berries

  21. 1/2 cup lime juice

Instructions Jump to Ingredients ↑

  1. To make the skewers, place 2 scallops on each skewer and set aside.

  2. For the marinade : Mix all of the ingredients together in 1 bowl, and pour over the scallops . Let the scallops marinate in the refrigerator for at least 1 hour.

  3. To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.

  4. For the sugarcane syrup: In a saucepan , combine the sugarcane juice, ginger, hot pepper , and allspice berries. Heat the mixture and reduce until you have a syrup.

  5. To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate.

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