Appleton Rum Sea Scallops

Appleton Rum Sea Scallops
Appleton Rum Sea Scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 to 3

    red potatoes

  • 1

    pound, about 12, large sea scallops

  • 1/4

    cup Appleton Estate Jamaica rum (or substitute favorite rum)

  • 3

    teaspoons Breadfruit jerk rub (or substitute a favorite jerk rub)

  • 3

    scallions, cut into thirds

  • 1

    medium red bell pepper, seeds removed and cut into thin strips

  • 2

    tablespoons torn fresh basil

  • Extra virgin olive oil

Directions

Slice red potatoes into 1/4-inch rounds. Coat sea scallops with rum, then jerk rub. Add vegetables to marinated scallops. Heat a cast-iron skillet on high. Add enough oil to cover the bottom of the pan and heat until smoking hot. Place 4 scallops into heated skillet and immediately add a third of the vegetables. Cook 2 minutes while flipping the vegetables intermittently. Turn scallops and sear on the other side for 2 minutes. Continue flipping vegetables. Remove scallops and vegetables from skillet and keep warm. Repeat with remaining scallops and vegetables. When done, place on plate and serve immediately. Makes 6 servings.

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