Courtesy of: Chef Danielle Leoni, The Breadfruit and Rum Bar
2 U10 Diver Scallops Dry (largest possible) 1 T Appleton Special Rum (or your favorite gold rum) ½ t Jerk Rub 7 Basil Leaves 1 Green Onion – cut into pieces 2 Slices Red Potato 2 Slices Red Bell Pepper EVOO to coat skillet
1. Coat scallops with rum and jerk rub. 2. Add all vegetables and coat with rum jerk rub mixture. 3. Heat cast iron skillet until too hot to handle. 4. Add extra virgin olive oil just to coat skillet. 5. Add scallops and red potato to the skillet. Do not move scallops. Let scallops sear 1 ½ - 2 minutes. 6. Turn scallops over. Add remaining vegetables. Do not move scallops. Let scallops sear 1 ½ - 2 minutes. 7. Remove scallops and vegetables from skillet.