Rum Poached Sea Scallops for "the Project"

Best thing I have eaten on the island.


Pretty bold statement, but it is true.  To get the whole picture, you need to remember yesterday's post (or reread it).  Click this link to see Eng Bread for Caribbean Rum Poached Scallops on Pineapple Red Pepper Pesto for "the Project".  The bread is indeed special, but these scallops speak to me.




1/4 cup CRUZAN Pineapple Rum, 
the juice of half a Lime
and my now famous
Lime Zest Sea salt (2/3 rds part Lime Zest to 1/3 rd Sea Salt)
sprinkling of freshly grated Parmesan Cheese

I gently poached the scallops in the simmering rum.  About 6 minutes per side, until they are no longer translucent.  I removed the scallops, and turned up the heat on the rum/lime juice mix.  I reduced the sauce by more than half, and brushed that sauce on the top of the scallops...


Build this open face sandwich with a base of the Eng Bread for Caribbean Rum Poached Scallops (again, yesterday's post).  The toasted bread adds an extra crisp texture to the meal.


Top that with additional layer of the Roasted Red Pepper - Pineapple Pesto.  Again, the recipe was given yesterday.


Top that with the Scallops.


Sprinkle a pinch of the Lime Zest Sea Salt mix and a pinch of Grated Parmesan cheese and serve!


If you invite Jackie to your home, be sure to serve her at least 4 of these scallops, or my life is hell.


No joke, no hyperbole, these are amazing!

Gotta go, I have a pretty big day planned.




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