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Seared Scallops with Coconut Rum Beurre Monté and Pineapple-Mint Salsa

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Prep Time 5 minutes
Cook Time 10 minutes
Servings 8 as appetizer

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.