Chef Danielle Leoni's Appleton Rum Scallops

Yesterday The Breadfruit's Chef Danielle Leoni told us she'd be teaching how to make Appleton Rum Scallops at the Winter Chef Series later this month. Well we've got a sneak preview for those of you who just can wait.

Appleton Rum Sea Scallops

Serves 2


4 Large Diver Scallops
2 oz Appleton Estate VX Rum
2 teaspoons The Breadfruit's Signature Jerk Rub (available @ The Breadfruit)


Coat cast iron skilled with extra virgin olive oil
Heat skillet until smoking hot
Baste scallops in rum
Cover evenly with jerk rub
Place scallops in skillet with potato
Sear for 2 minutes (do not move scallops)
Flip scallops over
Sear for 1 ½ minutes
Remove from skillet and serve immediately

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