Ingredients

• 2 tablespoons rum, plus 2 ounces
• 2 tablespoons cornstarch
• 20 (U/10 size) shrimp, peeled and cleaned
• 20 large scallops, washed and dried
• 2 tablespoons clarified butter
• 2 tablespoons scallions, chopped
• 4 ounces mango, chopped
• 4 ounces cleaned pineapple, chopped
• 3 ounces pineapple juice
• 4 ounces coconut juice
• Sea salt and freshly ground black pepper
• Shredded coconut, toasted, for garnish
• Tropical Salsa Falls, recipe follows
• 1/4 cup peeled, chopped pineapple
• 1/4 cup finely chopped mango
• 1/4 cup seeded and finely diced papaya
• 2 tablespoons chopped cilantro
• 1 ounce lime juice
• 1 jalapeno pepper, seeded and chopped
• 1 ounce scallion, chopped

Instructions

1. Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls.
2. Combine all ingredients and set aside to let flavors "marry."