Scallops with Sauted Sweet Potato Relish and Tamarind-Guava Sauce


Chef Hubert Lorenz

Restaurant: Caneel Bay Resort

St. John, U.S.V.I.



Tamarind, also known as the Indian date, is grown locally on the Caribbean

islands. Used to flavor Asian cuisines, it can be found in Asian markets in

various forms. Tamarind paste is used in this recipe to add its very

distinctive flavor to the sauce.


Serves 4


Sweet Potato Relish

     1 Tablespoon   olive oil

     1 cup          sweet potato, peeled and diced

   1/3 cup          green bell pepper, seeded, deribbed and diced

   1/3 cup          red bell pepper, seeded, deribbed and diced

   1/3 cup          green zucchini, unpeeled, diced

     2 slices       red onion, diced

   1/2 cup          chicken stock


     1 Tablespoon   unsalted butter


Guava-tamarind Sauce

   1/2 cup          guava juice

     1 Tablespoon   tamarind paste



    12              sea scallops

                    salt and freshly ground black pepper to taste

     4 Tablespoons  semolina

     3 Tablespoons  olive oil




     4              cilantro sprigs


To make the sweet potato relish:  Heat olive oil in a medium saute pan or skillet

over medium-high heat.  Add sweet potato and red onion to the olive oil and

saute until tender, about 3 minutes.  Add peppers and chicken stock and cook 2

more minutes.  Add zucchini and cook 1 minute.  Remove from heat and stir in the

butter until melted.  Set aside in a warm place.


To make the sauce:  In a small saute pan, heat the guava juice to simmering over

medium heat and cook until slightly reduced and thickened, about 5 minutes.  Add

tamarind paste and cook 1 minute.  Let the sauce cool and put it in a squeeze



To prepare the scallops:  Season the scallops with salt and pepper.  Dip each

scallop into the semolina, one side only.  In a medium saute pan, heat the olive

oil over medium-high heat.  Sear the scallops, semolina-side first, 3 or 4 at a

time, for 1 minute per side, or until browned.  Remove with a slotted spoon and

drain on paper towels.


To serve:  Pipe the sauce over the plate in a swirled design.  Arrange 3 small

servings of sweet potato relish on the plate.  Top each serving of relish with

a scallop, semolina-side up.  Garnish the plate with a fresh cilantro sprig. 

Repeat with remaining plates.