Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 4 servings

Ingredients:

Scallops:

8 large sea scallops
4 sugarcane skewers

Marinade:

1 cup olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons tamarind paste
1 tablespoons thyme

Slaw:

1/2-cup medium diced mango
1/2-cup medium diced jicima
1/2-cup hearts of palm
1/4-cup medium diced red pepper
1/4 teaspoon curry powder
2 tablespoons lime juice
2 tablespoons cilantro
1/4-cup mango puree

Sugarcane Syrup:

2 cups sugarcane juice
2 tablespoons minced ginger
1 tablespoon minced Scotch Bonnet pepper
4 allspice berries
1/2-cup lime juice

Instructions:

1. To make the skewers, place 2 scallops on each skewer and set aside.
   
2. For the marinade, mix all of the ingredients together in 1 bowl, and pour over the scallops. Let the scallops marinate in the refrigerator for at least 1 hour.
   
3. To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
   
4. For the sugarcane syrup, combine the sugarcane juice, ginger, hot pepper, and allspice berries in a saucepan. Heat the mixture and reduce until you have a syrup.
   
5. To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.