Clear Sky Cafe's Mojito Scallops

In today's Chef's Kitchen we prepare scallops drenched in a Mojito sauce.

So delicious, it's enough to make Earnest Hemingway rise from his grave.

You basically, combine two great recipes -- one from the kitchen and one from the bar -- and you get one delicious menu item from Clear Sky Beachside Café in Clearwater Beach.

Chef Justin Johns take us through steps.

What you'll need for the Mojito Scallops:

• 8 sea scallops
• 1 diced shallot
• 1 cup heavy cream
• 4 oz white rum
• 1 lime
• 2 mint leaves

Let's Cook:

First, take shallots and finely dice them.

Chop the mint, just a rough chop on the mint though.

This is the recipe for the Mojito sauce.

Cook the shallots so they're a little translucent.

Add your rum carefully, watch your face the rum will turn to fire as the alcohol cooks.

Let that liquid cook down a little bit, and add about a cup of heavy cream.

Squeeze a little lime juice.

Add your mint at the end and you're ready to go.

Place the scallops on an oven safe tray and drench them in liquefied butter.

Add bread crumbs on top.

The will cook for about 4 minutes in a broiler setting.

To finish, pour the Mojito rum sauce over the cooked scallops.