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

Name: Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large sea scallops; 4 sugarcane skewers; 1 cup olive oil; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 1 tablespoon orange zest; 2 tablespoons tamarind paste; 1 tablespoon thyme; 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; 2 cups sugarcane juice; 2 tablespoons minced ginger; 1 tablespoon minced Scotch Bonnet pepper; 4 allspice berries; 1/2 cup lime juice

Servings: persons

8 large sea scallops
4 sugarcane skewers
1 cup olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons tamarind paste
1 tablespoon thyme
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
2 cups sugarcane juice
2 tablespoons minced ginger
1 tablespoon minced Scotch Bonnet pepper
4 allspice berries
1/2 cup lime juice

1
To make the skewers, place 2 scallops on each skewer and set aside.
2
For the marinade: Mix all of the ingredients together in 1 bowl, and pour over the scallops.
3
Let the scallops marinate in the refrigerator for at least 1 hour.
4
To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
5
For the sugarcane syrup: In a saucepan, combine the sugarcane juice, ginger, hot pepper, and allspice berries.
6
Heat the mixture and reduce until you have a syrup.
7
To serve, use a hot pan or a grill and cook the scallops until desired doneness.
8
Place the relish in the middle of the plate and rest the scallop skewers against the slaw.
9
Drizzle the syrup around the plate.

1367

kcal

Calories

Fat

216

Carbs

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 21 ingredients. The key ingredients include: 8 large sea scallops, 4 sugarcane skewers, 1 cup olive oil, 2 tablespoons minced shallots, and more.

Yes, Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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