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

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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