Email to Buny      

Scallops: Sugarcane Skewered Sea Scallops

Source of Recipe

Hubert Des Marais, Four Seasons Hotel


List of Ingredients

8 large sea scallops
4 sugar cane skewers

MARINADE:
1 cup olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons tamarind paste
1 tablespoon thyme

SLAW:
1/2 cup med dice mango
1/2 cup med dice jicima
1/2 cup hearts of palm
1/4 cup med dice red bell pepper
1/4 teaspoon curry powder
2 tablespoons lime juice
2 tablespoons chopped cilantro
1/4 cup mango puree

SYRUP:
2 cups sugarcane juice
2 tablespoons minced ginger
1 tablespoon minced scotch bonnet pepper
4 allspice berries
1/2 cup lime juice


Recipe

To make the skewers, place 2 scallops on each skewer and set aside. 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. To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.

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. 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. Yield: 4 servings