Jacqui’s Pan Seared Scallops kissed with a Scotch Bonnet Aioli (Photo: Leevan Rainford)
Rainforest Caribbean, Select Brands and Jacqui Tyson joined forces at the Corporate Area’s premier supermarket, Loshusan, to share a few recipes sure to delight consumers this holiday season. The seafood dishes — Pan Seared Scallops, Crispy Salmon with a Sweet & Spicy Chilli Glaze and Crunchy Basa Bites — were perfectly paired with the refreshing sparklers: Cavicchioli Prosecco and Rosé.
Pan Seared Scallops kissed with a Scotch Bonnet Aioli
1 pack Rainforest Scallops
2 tablespoons avocado/olive oil
3 tablespoons butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine (optional)
2 tablespoons lemon juice
1/4 cup chopped parsley
Open scallops and drain. If scallops are frozen, thaw in cold water.
Start by patting your scallops dry with a paper towel.
Make sure the scallops are completely dry so that they’ll sear nicely and not release a lot of liquid as they cook.
Heat oil in a heavy pan over medium high heat.
Season the scallops with salt and pepper and add them to the pan. Make sure you space them apart, so no steaming is created!
Cook for two minutes on each side or until golden brown. If it sticks to pan allow 30 seconds.
Remove the scallops from the pan, then add butter, garlic, lime juice and fresh herbs of your choice to the pan.
Let the sauce cook, then return the scallops to the pan and spoon the sauce over the top.
Add a sprinkle of parsley, then serve and enjoy over a salad or on pasta.
Crunchy Basa Fillet Bites with Island Escoveitch
1 packet Rainforest Basa fillet
4 cups avocado or vegetable oil
Small saucepan/frying pan
Salt and pepper
All-purpose or fish seasoning
1 cup all-purpose flour
Remove Rainforest Basa packet from freezer and thaw to room temperature.
Do not overwash or leave fillets soaking in water!
Cut the Basa fillets into several 2-inch bite-sized fingers or into two/three 4-inch portions.
Season with salt, black pepper, lime juice, and all-purpose/fish seasoning.
Heat oil in deep pan.
The Basa requires deep frying — so bring oil to a boil.
Lightly flour each Basa fillet and drop in oil. Allow fish to fry for 4 minutes. Remove and drain on a paper towel.
Then on a serving platter add your favourite fish sauce like Island Escoveitch or Mango Remoulade.
Jacqui’s Quick Mango Remoulade
In a blender add 3 tablespoon mayonnaise, 1 cup Rainforest Mango Chunks, ½ Scotch bonnet (no seeds).
Blend at high speed.
Serve drizzled on Basa fillets.
Chef Jacqui Tyson presents her Pan Seared Scallops kissed with a Scotch Bonnet Aioli. (Photo: Leevan Rainford)
Crunchy Rainforest Basa bites paired with Cavicchioli 1928 Rosé (Photo: Leevan Rainford)
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