Seared Scallops with Coconut Rum Beurre Monté and Pineapple-Mint Salsa. Accompanied by a Coconut Rum Mule.
Summertime duo of tropical flavors! I love scallops and fresh flavors of pineapple and mint just enhance this delicious dish. Blue Chair Bay Coconut Rum Mule is so refreshing and a perfect poolside cocktail.
Seared Scallops with Coconut Rum Beurre Monté and Pineapple-Mint Salsa
Ingredients
Scallops
- 8-10 each scallops
- 7 Tbsp butter divided, cubed
- 1 pinch Salt as desired
- 2 Tbsp Blue Chair Bay Coconut Rum
- 1 tsp fresh lime juice
- 1 tsp shallots minced
Pineapple-Mint Salsa
- 1/4 cup pineapple diced 1/4”
- 1/4 cup cucumber peeled and seeded, diced 1/4”
- 1-2 tsp fresh lime juice
- 8-10 each mint leaves chopped
- 1 pinch salt
Instructions
Scallops
- Pat the scallops dry with a paper towel. Season with salt.
- Heat a sauté pan with 1 Tbsp butter, and sear the scallops 1-2 minutes on each side until golden brown.
Coconut Rum Beurre Monté
- In a small sauce pot, gently heat the rum and lime juice, then add the shallots.
- Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified.
- Season with a pinch of salt. Keep warm.
Pineapple-Mint Salsa:
- In a small bowl, combine all the ingredients and chill until ready to use.
For Serving
- Serve the seared scallops with the Coconut Rum beurre monté and top with salsa.
Coconut Rum Mule
Ingredients
- 2 oz Blue Chair Bay Coconut Rum
- 3 oz Ginger Beer
- .5 oz fresh lime juice
- Lime for garnish
- Glass of ice
Instructions
- Fill your glass with ice and add the Coconut Rum.
- Top with ginger beer, fresh lime juice, and garnish with fresh lime.
- Enjoy responsibly!
