Cataract City Shrimp and Scallops with Tropical Salsa Falls

Total Time:
50 min
35 min
5 min
10 min

4 to 6 servings

  • 2 tablespoons rum, plus 2 ounces
  • 2 tablespoons cornstarch
  • 20 (U/10 size) shrimp, peeled and cleaned
  • 20 large scallops, washed and dried
  • 2 tablespoons clarified butter
  • 2 tablespoons scallions, chopped
  • 4 ounces mango, chopped
  • 4 ounces cleaned pineapple, chopped
  • 3 ounces pineapple juice
  • 4 ounces coconut juice
  • Sea salt and freshly ground black pepper
  • Shredded coconut, toasted, for garnish
  • Tropical Salsa Falls, recipe follows
  • Tropical Salsa Falls:
  • 1/4 cup peeled, chopped pineapple
  • 1/4 cup finely chopped mango
  • 1/4 cup seeded and finely diced papaya
  • 2 tablespoons chopped cilantro
  • 1 ounce lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1 ounce scallion, chopped
  • Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls.

Tropical Salsa Falls:
  • Combine all ingredients and set aside to let flavors "marry."

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