Rub the scallops with olive oil and season with granulate garlic.
Toss shrimp with Cajun seasoning.
In a bowl whisk together lime juice, mayonnaise and jerk seasoning.
In a saucepan over medium heat add one cup of cider vinegar, a teaspoon of salt, two tablespoons of sugar and chili flakes bring to a boil and cool down. Pour this over the mango and refrigerate for 1-2 hours then drain. Toss the mango with jalapeno, onion, cilantro, tomato, salt, and black pepper.
In a saucepan over medium heat add one cup of cider vinegar, eighth of a teaspoon of black pepper, one teaspoon of salt, two tablespoons of sugar and cook for 4 minutes. Pour this warm mixture over the carrots and let sit for one hour then drain.
In a food processor add almonds, pecans, and olive oil then puree to make nut butter.
Cook scallops on hotter area of the grill for 1-2 minutes per side to char. Remove from grill.
Cook shrimp on a medium heat area of the grill for one minute per side turning once. Remove from grill for plating.
Dot some jerk aioli on the plate and place scallops on top followed by the pickled mango salsa. Place a few dollops of nut butter on plate then top with grilled shrimp and crown with pickled heirloom carrots.
Ingredients
2 ea. Bay Winds® Scallops, 10-20 count
1/2 tsp. Roma® Oil, Olive
1/4 tsp. Magellan® Granulated Garlic
1 cup West Creek® Mayonnaise
3 tbsp. Magellan® Caribbean Jerk seasoning
1/2 ea. Peak Fresh Produce® Lime(s), juice only
1/2 ea. fresh or frozen mango, peeled and small dice
