Macadamia Nut Crusted Scallops

Ingredients Weight Measure
Macadamia nuts, toasted, ground to dust 2-1/2 cups
Coconut, toasted, ground to dust 1 cup
Sea salt 2 tsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Scallops, U15, cleaned 45 ea.
Olive oil 4 Tbsp.

Spicy Mango Coulis

Ingredients Weight Measure
Mangoes, fresh, peeled, seeded and diced 8 ea.
TABASCO® brand Original Red Sauce 1/4 cup
Water 2 cups
Sugar to taste

TABASCO® Vinaigrette

Ingredients Weight Measure
Mayonnaise 1 cup
Sour cream 2 cups
Honey 2 Tbsp.
TABASCO® brand Habanero Sauce 1 cup
Limes, juiced 2 ea.
Salt and pepper to taste

Polynesian Slaw

Ingredients Weight Measure
Red cabbage, julienne 1/2 head
Savoy cabbage, julienne 1/2 head
Lychees, julienne 1 12-oz. can
Red onion, medium, julienne 1 ea.
Red peppers, julienne 2 ea.
Parsley, chopped 1/4 cup
Mango, small dice 1 ea.
Papaya, small dice 1 ea.
Carrot, julienne 3/4 cup

Plantain Basket

Ingredients Weight Measure
Plantains, peeled 15 ea.
Oil for frying


  1. For the Macadamia Nut–Crusted Scallops, combine ground macadamia nut and coconut with salt and TABASCO® Original Red Sauce. Lightly toss scallops in dust mixture. Sear scallops using remaining olive oil. Flash in 350°F convection oven to complete cooking.
  2. For the Spicy Mango Coulis, combine all ingredients in a saucepan. Simmer until mangoes are soft. Add sugar if needed. Puree and strain through a chinios.
  3. For the TABASCO® Vinaigrette, combine mayonnaise and sour cream. Add honey and TABASCO® Habanero Sauce. Finish with lime juice and salt and pepper to taste.
  4. Combine all the ingredients for the Polynesian Slaw; and toss with the vinaigrette.
  5. For the Plantain Basket, slice plantains lengthwise 1/8". Weave the planks of plantain together to form a basket. Place basket between two 6-oz. ladles and fry at 325°F.
  6. To plate, place scallops on top of coulis. Top scallops with slaw. Garnish with the plantain basket.

Yield: 5 servings