Cataract City Shrimp and Scallops with Tropical Salsa Falls Recipe

Name: Cataract City Shrimp and Scallops with Tropical Salsa Falls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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

644

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons rum, plus 2 ounces, 2 tablespoons cornstarch, 20 (U/10 size) shrimp, peeled and cleaned, 20 large scallops, washed and dried, and more.

Yes, Cataract City Shrimp and Scallops with Tropical Salsa Falls falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cataract City Shrimp and Scallops with Tropical Salsa Falls

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