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Jerk Shrimp & Scallops with Parmesan Risotto & a lime & Saffron Cream.
For the Shrimp & Scallops -

16 x 13:15 Shrimp peeled & de-veined
16 x 10:20 Scallops
2 tbs jerk seasoning
In two separate bowls coat the shrimp and scallops with the jerk seasoning. More or less seasoning can be added depending on required heat. Heat 2 separate pans until smoking hot add 1 tbs of olive oil into each pan. Cook the scallops and shrimp in separate pans. Once shrimp and scallops have been turned add a dash of white wine to each of the pans. Once cooked arrange the shrimp and scallops on a plate around the risotto in the centre of the plate and drizzle the sauce around the edge.
         
For the risotto -
1 cup Arborio rice
1/2 cup white wine
1 cup vegetable stock
1/4 cup diced white onion
2 tbs finely chopped garlic
1/4 cup fresh grated parmesan
Ground white pepper
1/4 cup chopped chives
1 tsp unsalted butter
2 tbs heavy cream
Melt the butter in a pan and add onions and garlic, sauté for approximately 2 mins until the onions become translucent. Add the Arborio rice and sauté for a further minute add white wine and reduce by half. Add stock and bring to the boil reduce heat to a simmer and cover (extra water may need to be added). Once liquid has reduced completely add parmesan, chopped chives and cream stir over heat until all ingredients are combined. For the sauce -1 tsp grated ginger -1tbs Lemon juice -1/4 cup white wine -1 tsp unsalted butter -1/2 cup heavy cream -pinch saffron Melt the butter and ginger in a heavy based pan, when butter begins to boil add lemon juice and reduce. Add white wine and reduce by half then add cream bring to the boil and remove from heat. Add saffron whisk sauce briefly and serve. Season to taste.

Recipe by James F Verity, Executive Chef, Rainforest Hideaway at Marigot Bay

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