ALL RECIPES » Rum Scallops
Rum Scallops
- Scallops:
- 2 tbsp Blue Chair Bay® Coconut Rum
- 8-10 scallops
- 7 tbsp butter divided, cubed
- 1 pinch Salt as desired
- 1 tsp fresh lime juice
- 1 tsp shallots minced
- Pineapple-Mint Salsa:
- 1/4 cup pineapple diced 1/4"
- 1/4 cup cucumber peeled and seeded, diced 1/4"
- 1-2 tsp fresh lime juice
- 8-10 each mint leaves chopped
- 1 pinch salt
Scallops: Pat the scallops dry with a paper towel. Season with salt. Heat a saute pan with 1 Tbsp butter, and sear the scallops 1-2 minutes on each side until golden brown. Coconut Rum Beurre Monte: In a small saucepot, gently heat the rum and lime juice, then add the shallots. Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified. Season with a pinch of salt. Keep warm. Pineapple-Mint Salsa: In a small bowl, combine all the ingredients and chill until ready to use. For Serving: Serve the seared scallops with the Coconut Rum beurre Monte and top with salsa.
