Cataract City Shrimp and Scallops with Tropical Salsa Falls

Prep Time: 35 Minutes

Cook Time: 10 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

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

Directions:

1. 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.
2. Tropical Salsa Falls:
3. Combine all ingredients and set aside to let flavors marry.

By RecipeOfHealth.com