Recipe courtesy of Hubert Des Marais
Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 994
- Total Fat
- 55
- Saturated Fat
- 8
- Carbohydrates
- 121
- Dietary Fiber
- 2
- Sugar
- 111
- Protein
- 11
- Cholesterol
- 19
- Sodium
- 398
- Total: 1 hr 10 min
- Prep: 45 min
- Cook: 25 min
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.