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If you don’t want to make your own, sugar cane skewers are available in specialty stores and in the produce section of many large supermarkets. The skewers add a subtle sweetness to the buttery scallops.
1 cup extra-virgin olive oil
2 tablespoons finely minced sweet onion
1 tablespoon finely minced garlic
2 teaspoons lime zest
1 tablespoon chopped fresh mint
8 jumbo sea scallops
4 sugarcane skewers
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/4 cup dark rum
Prepare the marinade Mix olive oil, onion, garlic, lime zest and mint in a small bowl. Pour over scallops and marinate in refrigerator 2 hours. Cook the scallops Place 2 scallops on each skewer.
Heat butter and olive oil in sauté pan over medium-high heat. Sear scallops, lightly brushing with rum as they cook, about 3 to 5 minutes total.