Cook one of Sandals® Saint Vincent’s latest signature dishes.
Like what you see? Good – you have a taste.
The sandal cooking crew not only cooks the meals, but also offers the island’s soul on every plate. And today they are handing the secret to one of the fresh hits from St. Vincent and Grenadine.
The water chambers of St. Vincent in sandals approach the Caribbean spirit. Dive on soft white sand, soak in the blue waters, covering all the challenges and enjoying a bottomless drink. Cookin’ has been processed.
Meet Scrimshaw – a new variety of Caribbean dining experiences where local flavours meet world-class techniques. It’s a place to find fresh, local things, and dishes to celebrate what’s next. Like us Scallops and bokucho – Silky, soft, citrus lights, full of umami. It’s a dish called “Vicentian Vibes only” that takes the ocean straight to your table.
Now it’s your turn to bring the same energy home. The Caribbean is much closer than you think, just start cooking.
direction:
Step 1: Prepare the pickled peanuts
material
• 1 lb peanuts (blanched, raw)
• 4½ cups of cider vinegar
• 6 tablespoons sugar
• 3 tablespoons salt
• Garlic Cloves 6
• 3 tablespoons inger (skin peeled off, sliced)
• 6 tablespoons of dried chili
• ¾ cup filtered water
How to do it – it’s easy once everything is done
Step 1. Combine all the ingredients except the peanuts and bring to a boil in a large pot on top of the stove.
Step 2. Add the peanuts and simmer for 30 minutes.
Step 3. Cool the peanuts and transfer to an airtight container.
Step 4. Store peanuts in the fridge for up to 24 hours for flavor blending.
Step 2: Pepper Coconut Sauce – “Special Things” that tie it all together
material
• ½ Yellow Onion
• 2 cups of red bell peppers
• 4 ea garlic cloves
• ½ cup white vinegar
• 8 oz butter
• 1 cup of coconut milk
• ½EA Scotch Bonnet Pepper
• 1 ½ tbsp Kosher salt (diamond)
How – You’re almost there:
Step 1. Cook the onions, pepper and garlic until tender
Step 2. Add white vinegar and delaze
Step 3. Add coconut milk
Step 4. I’ll reduce it by half
Step 5. blend
Step 6. Emulsify with butter
Step 7. Season with salt
Step 3: Big Finale… Scallops and Bokuchoi
material
• 3oz U-10 Scallop Cured (50/50) Sugar and Salt 30 minutes
• 1½ oz pepper coconut sauce
• 3 Ozbok Choi
• ½ ounce of pickled peanuts
How to do it – please give the drum roll:
Step 1. Baste with scallops and butter
Step 2. Take a break and cut in half
Step 3. Cut the bokuchoi in half and grill it
Step 4. Place the sauce on the bottom of the plate
Step 5. Place the scallops
Step 6. Place the choi between the scallops
Step 7. Decorate with pickled peanuts and green onion
Step 4: Dive and have fun!
Food brings us together, so raise the heat and bring the island’s flavour back to life. Born in sandals and rooted in the Caribbean spirit, the taste of the scrimshow is nothing more than a recipe. A bite will return to the sea. Please give it a try.
