Serves
4
Ingredients
SKEWERS
24 large sea scallops
2 large mangos, peeled and seeded
2 cups fresh pineapple, cut into 1-inch chunks
1 teaspoon sesame oil
1 large lime, juiced and zested
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 medium red peppers, cut into 1-inch pieces
Sea salt and ground peppercorns to taste
JAMAICAN RICE
1-1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch Bonnet or Habanero pepper, chopped (Very Spicy! For milder dish use 2 tomatillos, washed with husk removed)
3 sprigs fresh thyme
1-1/2 cups long grain rice
Salt and freshly ground pepper
Method
JAMAICAN RICE
Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1-1/2 hours. Prepare skewers while rice simmers. Stir in the coconut milk, green onions, Scotch Bonnet (or tomatillos), and thyme, and bring to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.
SKEWERS
Preheat grill to medium high. In food processor, combine 1 mango, 1 cup pineapple, sesame oil, lime juice and lime zest. Process sauce until smooth, and set aside in small bowl. Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for 15-20 minutes. Thread four scallops per skewer with the remaining mango (cut into 1/2-inch pieces), and pineapple, alternating evenly. Place on preheated grill until scallops turn opaque, about 4 minutes per side. Place on platter or individual plates and drizzle with sauce.