Appleton Rum Sea Scallops
By Joelene
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- polish potato soup 0/5 (0 Votes)
- PC Roasted Garlic & Red Pepper... 0/5 (0 Votes)
- Crab Meat Souffle 4/5 (2 Votes)
- Bourbon-Cherry Brownie a la mode 0/5 (0 Votes)
- bourbon poached peaches 0/5 (0 Votes)
- Thai Shrimp Soup 0/5 (0 Votes)
- PINEAPPLE BRULEE 0/5 (0 Votes)
- Scalloped Potatoes 0/5 (0 Votes)
Review this recipe