Caribbean Jerk Scallops - BluWater Cafe, Newburyport, MA

Fruit Salsa
1 Pineapple
2 Mangos
1 Lg. Red pepper
4 Kiwis
½ Bunch Cilantro – Chopped
¼ C Red Wine Vinegar
2 T Sugar
--- Dice all ingredients and mix together

1 lb. Large Dry Dayboat Sea Scallops
Fruit Salsa
12 Parmesan Tuilles
Jerk Seasoning

Jerk Seasoning
Chef’s personal recipe (supplied on request) or use prepared seasoning from store.

Coconut Rum Sauce
¾ C Meyers Dark Rum
1C Heavy Cream
4 C Coconut Milk
¼ C Sour Cream
Sugar and Salt to taste
--- Boil Rum 3 minutes, whisk in cream and remove from heat to cool. Add coconut milk, sour cream, sugar and salt.

Parmesan Tuille
Shredded Parmesan Cheese
--- Place cheese on well greased sheet pan. Bake in oven at 350 until golden brown. Remove from oven and allow to cool for one minute. Place tuille over small bowl to shape and allow to cool.

Heat jerk seasoning in medium skillet until it begins smoking. Immediately add all scallops and allow to carmelize until golden brown before turning. Repeat on other side of scallops. When done place one scallop in a Parmesan Tuille Cup and top with Fruit Salsa and Coconut Rum Sauce. Garnish with cilantro sprig. Serve as an appetizer, one per person. .

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