Sugarcane Skewered Sea Scallops with Mango Hearts o

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions