Ingredients

Mango Salsa:

• 1 Ripe Mango, Peeled, Seeded, & Small Diced ¼ Cup Small Diced Red Bell Pepper
• ¼ Cup Small Diced Cucumber (peeled)
• 2 Tbsp Cilantro
• 1 Tbsp Lime Juice
• 1 Tsp Red Vinegar
• Salt & Pepper to Taste

Scallops:

• 6 Large Sea Scallops (for Appetizer) or 12 for an Entrée for 4 people
• 2 Tbsp Oil
• Plantain Chips:
• 1 Green Plantain (unpeeled)
• Or- Store Bought Plantain Chips

Jerk Seasoning:

• (or preferred seasoning)
• 1 Tbsp Garlic Powder
• 2 – 3 Tsp Cayenne Pepper
• 2 Tsp Onion Powder
• 2 Tsp Dried Thyme
• 2 Tsp Dried Parsley
• 2 Tsp Sugar
• 2 Tsp Salt
• 1 Tsp Paprika
• 1 Tsp Ground Allspice
• ½ Tsp Black Pepper
• ½ Tsp Dried Crushed Red Pepper ½ Tsp Ground Nutmeg
• ¼ Tsp Ground Cinnamon

Store in an airtight container

Procedure

Plantain Chips:

1. Cut an inch off the top and bottom, slice thin on a mandolin, discard the first couple of slices, fry in an inch of oil heated to 350º until crispy and golden brown. OR – Plantain chips can be purchased at most supermarkets

Preparation:

1. Prepare the mango salsa and the jerk seasoning and set aside. (These can be made a couple of days in advance) Cut the scallop in half horizontally. Place scallops on a plate or cookie sheet, sprinkle each one with the jerk seasoning. Heat a large skillet on med/high until hot, add oil. Carefully place scallops in pan, seasoning side down, cook approx. 1-1½ minutes or until seared and golden brown, flip the scallops and then shut off the heat. If cooking full large scallops, cook 2 minutes on seasoned side, flip and cook another 2 minutes.
2. Place a scallop on one plantain chip and top with the salsa, repeat with the rest of the scallops. Plate and present.

If Using for an Entrée: 

1. Place 4 scallops on a bed of scallion jasmine rice, add coconut rum sauce, and top with salsa.