Ingredients:
8 scallops
4 ounce butter
1 shot of rum
1 shot of orange juice
1/2 shallot
1 squeezed lime juice
Relish:
1/2 pineapple
1 mango
1/2 shallot
1 red pepper
1/2 bunch of cilantro
1 jalapeño
1 tsp olive oil
Serve Over:
* spinach salad
* couscous
* rice
* quinoa
Relish Procedure:
1. Dice pineapple, red peppers, and mango
2. Mince jalapeño and shallot
3. Slice and chop cilantro
4. Mix together all ingredients, then season with salt and pepper. Let it sit for about 20 minutes.
Sauce Procedure:
1. Mince shallot, afterwards, sauté till translucent.
2. Deglaze with rum and orange juice, then, lower heat and reduce by half. When liquid is reduced by half, turn off heat and stir in butter until it is melted
3. Season with squeezed lime juice, salt, and pepper. Set pan on the side of the stove to keep warm.
Scallop Procedure:
1. Clean off the side abductor muscle off the side of scallop.
2. Season with salt and pepper on both sides
3. Heat a cast iron skillet over medium heat till hot
4. Add a touch of oil to pan, then add scallops to pan. Cook for 2-3 minutes.
5. Flip over and cook for additional 2-3 minutes (depending on the size of the scallop). Scallops should have a little bounce to them when pushed upon. Scallops should be glossy when sliced with almost transparent appearance.
Assembly:
Lay the scallops over desired medium (accompaniment)
Spoon salsa over scallops, followed by drizzling sauce over scallops.
8 scallops
4 ounce butter
1 shot of rum
1 shot of orange juice
1/2 shallot
1 squeezed lime juice
Relish:
1/2 pineapple
1 mango
1/2 shallot
1 red pepper
1/2 bunch of cilantro
1 jalapeño
1 tsp olive oil
Serve Over:
* spinach salad
* couscous
* rice
* quinoa
Relish Procedure:
1. Dice pineapple, red peppers, and mango
2. Mince jalapeño and shallot
3. Slice and chop cilantro
4. Mix together all ingredients, then season with salt and pepper. Let it sit for about 20 minutes.
Sauce Procedure:
1. Mince shallot, afterwards, sauté till translucent.
2. Deglaze with rum and orange juice, then, lower heat and reduce by half. When liquid is reduced by half, turn off heat and stir in butter until it is melted
3. Season with squeezed lime juice, salt, and pepper. Set pan on the side of the stove to keep warm.
Scallop Procedure:
1. Clean off the side abductor muscle off the side of scallop.
2. Season with salt and pepper on both sides
3. Heat a cast iron skillet over medium heat till hot
4. Add a touch of oil to pan, then add scallops to pan. Cook for 2-3 minutes.
5. Flip over and cook for additional 2-3 minutes (depending on the size of the scallop). Scallops should have a little bounce to them when pushed upon. Scallops should be glossy when sliced with almost transparent appearance.
Assembly:
Lay the scallops over desired medium (accompaniment)
Spoon salsa over scallops, followed by drizzling sauce over scallops.
Recipe Type: Authentic
Submitted By: Chef Jason Rivas
Recipe Author: Chef Jason Rivas
Original Photograph By: Chef Jason Rivas/Latino Times
Photograph Retouched By: Recipe Spy
Recipe Source: http://latinotimes.com/food/thechef/477478-recipe-pina-colada-scallops.html