Cataract City Shrimp and Scallops with Tropical Salsa Falls
2 tablespoons rum, plus 2 ounces
2 tablespoons cornstarch
20 (U/10 size) shrimp, peeled and cleaned
20 large scallops, washed and dried
2 tablespoons clarified butter
2 tablespoons scallions, chopped
4 ounces mango, chopped
4 ounces cleaned pineapple, chopped
3 ounces pineapple juice
4 ounces coconut juice
Sea salt and freshly ground black pepper
Shredded coconut, toasted, for garnish
Tropical Salsa Falls, recipe follows
1/4 cup peeled, chopped pineapple
1/4 cup finely chopped mango
1/4 cup seeded and finely diced papaya
2 tablespoons chopped cilantro
1-ounce lime juice
1 jalapeno pepper, seeded and chopped
1-ounce scallion, chopped
Instructions:
Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls.
Combine all ingredients and set aside to let flavors \marry.\
