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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 Method

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

Method
 

Scallops
  1. Pat the scallops dry with a paper towel. Season with salt.
  2. 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
  1. In a small sauce pot, gently heat the rum and lime juice, then add the shallots.
  2. Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified.
  3. Season with a pinch of salt. Keep warm.
Pineapple-Mint Salsa:
  1. In a small bowl, combine all the ingredients and chill until ready to use.
For Serving
  1. Serve the seared scallops with the Coconut Rum beurre monté and top with salsa.