Butter Rum Scallops Food

BUTTER-RUM SCALLOPS

Steps:

• Heat 1 tablespoon of butter in a skillet over medium-high heat; add bay scallops. Cook, turning once, until seared, about 3 minutes total. Remove scallops, leaving butter in pan. Add remaining 1 tablespoon butter, rum, and honey; cook, stirring, until butter melts, about 1 minute. Return scallops to pan, season with salt and pepper. Cook, stirring occasionally to warm scallops, 1 minutes. Stir in spinach and mint, cook, stirring until slightly, until wilted, about 1 minute.

ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE

Steps:

• Preheat a grill to medium heat.
• In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
• Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
• Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
• To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

SAUTEED SCALLOPS IN PINEAPPLE/RUM SAUCE

Steps:

• Chop the chunk pineapple to about quarter inch bits, mix with crushed pineapple and set aside.
• Reduce rum and brown sugar. At the same time, reduce white wine and shallots by half. Then combine both parts and continue to reduce, adding cream. When mixture thickens, whip in chunks of butter. Add pineapple. Set sauce aside, keeping warm.
• Mix panko and nuts together in a bowl.
• Lightly beat egg in a bowl with a little added cream.
• Rinse scallops and pat dry with paper towels.
• Dip scallops in egg, dredge in panko/nut mixture, and saute in butter until golden - about two to four minutes.
• Spoon some sauce on a plate. Place cooked scallops on sauce, spoon some sauce over them and serve.
• This recipe makes enough sauce for two or three pounds of scallops, but saves quite well refrigerated.

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

SCALLOPS WITH ORANGE-BUTTER SAUCE

Steps:

• In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
• Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

HOT BUTTERED RUM

Steps:

• In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
• When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.