1/4 cup butter
6 cloves garlic, minced
4 large scallions, chopped
20 large sea scallops
1/4 cup Tortuga Light Rum
1/4 cup finely chopped fresh mint leaves
3 tablespoons fresh key lime juice
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
Dash of Tortuga Hell-Fire Hot Pepper Sauce or more to taste
In a large skillet, melt the butter over medium heat.
Add the garlic & scallions and sauté for two minutes, then add the scallops & sauté until tender, about 3 minutes on each side.
Transfer the scallops to a platter & cover with foil while finishing sauce.
Stir in the rum, mint, lime juice, sugar, salt & pepper and bring the mixture to a boil.
Cook over medium – high heat, stirring frequently, until the sauce is thick, about 3 minutes.
Gently stir in scallops & pepper sauce & remove from heat.
Serve over jasmine rice or angel hair pasta.