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.
- 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
- 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
- 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
- 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
- 1 bunch Green Ti or Palm or Banana Leaves
- In a small sauce pan combine coconut milk, coconut water, coco lopez butter, salt, pepper and crushed red pepper bring to simmer
- Whisk in polenta and stir constantly until polenta thickens. About 30 minutes
- Mix all ingredients together and marinate Scallops for a minimum of 30 minutes or up to
- Sear scallops in sauté pan for 3-4 minutes on each side or until cooked through
- Add half of jalapeño, red onion, cilantro in mortar and pestle with salt and mash into paste
- Mix in the chopped bananas, remainder of jalapeño, red onion, cilantro, roasted garlic, lime juice, zest, and ginger ale
- Reserve under refrigeration with plastic wrap directly touching guacamole
- Melt butter in sauté pan
- Toss banana chips in sauté pan with all powders, toast for 2-3 minutes until chips are fully coated
- Lay chips on sheet tray and season with orange zest infused salt, reserve
- Place coconut polenta on plate with green leave and top with seared scallop
- Garnish with banana guacamole and banana chip