Recipe courtesy of Dennis Skoney

Cataract City Shrimp and Scallops with Tropical Salsa Falls

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  • Level: Easy
  • Total: 50 min
  • Prep: 35 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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:

  1. Combine all ingredients and set aside to let flavors "marry."

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