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Recipe courtesy of Hubert Des Marais

Show: Follow That Food

Episode: Follow That Sugar

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Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup

Total:: 1 hr 10 min
Prep:: 45 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Ingredients

Scallops:

8 large sea scallops
4 sugarcane 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 medium diced mango
1/2 cup medium diced jicima
1/2 cup hearts of palm
1/4 cup medium diced red pepper
1/4 teaspoon curry powder
2 tablespoons lime juice
2 tablespoons cilantro
1/4 cup mango puree

Sugarcane syrup:

2 cups sugarcane juice
2 tablespoons minced ginger
1 tablespoon minced Scotch Bonnet pepper
4 allspice berries
1/2 cup lime juice

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Hubert Des Marais, Four Seasons Hotel, Palm Beach, FL

My Private Notes

Name: Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 8 large sea scallops; 4 sugarcane skewers; 1 cup olive oil; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 1 tablespoon orange zest; 2 tablespoons tamarind paste; 1 tablespoon thyme; 1/2 cup medium diced mango; 1/2 cup medium diced jicima; 1/2 cup hearts of palm; 1/4 cup medium diced red pepper; 1/4 teaspoon curry powder; 2 tablespoons lime juice; 2 tablespoons cilantro; 1/4 cup mango puree; 2 cups sugarcane juice; 2 tablespoons minced ginger; 1 tablespoon minced Scotch Bonnet pepper; 4 allspice berries; 1/2 cup lime juice