Appleton Rum Sea Scallops

By Joelene

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

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.