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1
Preheat the oven to 400 degrees.
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2
Season the chicken breasts with salt and pepper.
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3
In a large ovenproof skillet, heat the annatto oil over medium-high heat until hot.
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4
Add the chicken breasts and cook, turning once, until golden on both sides.
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5
Pour off any excess oil.
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6
Place the chicken in the oven and cook for about 20 minutes, or until juices run clear when pierced.
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7
Set aside in a warm place.
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8
Meanwhile, heat a large skillet over medium-low heat.
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9
Add 2 tablespoons of the olive oil and then the bacon, and saute until it is beginning to crisp.
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10
Add 3 tablespoons of the butter and allow it to melt, then add the garlic and Scotch bonnet and cook for 30 seconds.
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11
Turn the heat up to medium-high, add the onion, bell peppers, celery, fennel, and bay leaf, and saute until the vegetables are softened, about 5 minutes.
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12
Add the tomatoes and remove from the heat.
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13
Season to taste; set aside.
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14
To make the sauce, pour the orange juice into a large saucepan.
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15
Add the clams and mussels, cover, and steam them open over medium-high heat; transfer them to a bowl as they open.
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16
When they are all cooked, add the cream, nuts, dried shrimp, and ginger, and cook for about 2 minutes.
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17
Add the tomato and vegetable mixture, season with salt and pepper, and keep warm over very low heat.
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18
Pat the scallops dry and season with salt and pepper.
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19
Heat the remaining 2 tablespoons olive oil and I tablespoon butter in a large nonstick skillet over medium-high heat until quite hot.
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20
Sear the scallops, turning once, until golden brown on each side, 1 1/2 to 2 minutes on the first side and 45 to 60 seconds on the second side.
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21
Remove from the heat.
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22
To serve, ladle the sauce into six bowls.
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23
Put a chicken breast and 2 scallops in each bowl, followed by a clam and a mussel.
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24
Season with salt and pepper.
