So this dish make me so proud !!! is the epitome of simple , sophisticated taste , at least to me is a very avant garde dish .
Its caramel crusted, olive oil poached scallops with a tamarind chutney and a sautee rum sauce served on a shell of a mexican faux pork grind .
I made some caramel and crusted the scallop on the top and bottom of it , then lightly poach it in olive oil untill a very delicate crust formed by the melted sugar and oil wrapping the scallop.
The mexican faux pork grind is a snack thing in Mexico , but I think it add a quirky touch to this dish , is basically a paste that puff up when you deep fry it ... it has the texture of a pork grind , crispy and puffy , but is made out of flour .
The rum sauce is made by sauteing and burning the alcohol content of the rum , adding then veggie stock , sugar , cumin and a bit of italian seasoning , let it boil for about an hour , then add a hint of rum , like a spoonful , for a lightly alcoholic flavor .
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