Recipe: Jerk Sea Scallops with Coconut Polenta, Banana Guacamole & Banana Chip

Kennebunk Inn & Academe chefs/owners Shanna & Brian O’Hea gave a culinary demonstration in the Epcot Food & Wine Festival’s “Festival Center” on Friday, October 28, 2016. An appreciative audience witnessed the O’Heas preparing a Caribbean/Jamaican inspired dish, Jerk Sea Scallops with Coconut Polenta, Banana Guacamole and a Banana Chip. The recipe from their demo is presented for you here. If you’d like to see the entire cooking demonstration, you can watch a video here, courtesy of the Walt Disney Company.

Recipe: Jerk Sea Scallops with Coconut Polenta, Banana Guacamole & Banana Chip
From the culinary demonstration at the 2016 Epcot Food & Wine Festival in Orlando, Florida
Cuisine: Seafood
Recipe type: Main Course
Serves: 6 servings
Coconut Polenta
  • 12 ounces coconut milk
  • 2 ounces coco lopez
  • 6 ounces coconut water
  • 2 tablespoons butter
  • ¾ cup white polenta
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon crushed red pepper flakes
Jerk Scallops
  • 6 each U10 scallops
  • 2 tablespoons roasted garlic
  • 2 tablespoons ginger, minced
  • 2 tablespoons thyme, fresh
  • 2 tablespoons five-spice powder
  • 1 tablespoon black pepper, freshly ground
  • 1 each jalapeño, chopped with seeds
  • 1 each orange, zest and segmented
  • 1 each lime, zest and segmented
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon kosher salt
Banana Guacamole
  • 2 each banana, medium dice
  • 1 each jalapeno, minced
  • ¼ bunch cilantro
  • ½ each red onion, small dice
  • ½ tablespoon roasted garlic
  • 1 each lime, zest and juice
  • 1 tablespoon ginger ale
  • 1 teaspoon kosher salt
Banana Chip
  • 4 ounces banana chips
  • 2 tablespoons butter
  • 1 teaspoon coconut powder
  • 1 teaspoon tamarind powder
  • 1 teaspoon chili lime powder
  • ½ teaspoon pink sea salt w/ dried orange zest
Plate Garnish
  • 1 bunch Green Ti or Palm or Banana Leaves
Method for Coconut Polenta
  1. In a small sauce pan combine coconut milk, coconut water, coco lopez butter, salt, pepper and crushed red pepper bring to simmer
  2. Whisk in polenta and stir constantly until polenta thickens. About 30 minutes
Method for Scallops
  1. Mix all ingredients together and marinate Scallops for a minimum of 30 minutes or up to
  2. Sear scallops in sauté pan for 3-4 minutes on each side or until cooked through
Method for Banana Guacamole
  1. Add half of jalapeño, red onion, cilantro in mortar and pestle with salt and mash into paste
  2. Mix in the chopped bananas, remainder of jalapeño, red onion, cilantro, roasted garlic, lime juice, zest, and ginger ale
  3. Reserve under refrigeration with plastic wrap directly touching guacamole
Method for Banana Chip
  1. Melt butter in sauté pan
  2. Toss banana chips in sauté pan with all powders, toast for 2-3 minutes until chips are fully coated
  3. Lay chips on sheet tray and season with orange zest infused salt, reserve
Plating Method
  1. Place coconut polenta on plate with green leave and top with seared scallop
  2. Garnish with banana guacamole and banana chip



About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.