ResortHatch

Cook One of Sandals® Saint Vincent’s Newest Signature Dishes.

Like what you see? Good — you’ve got taste.
Our culinary crew at Sandals doesn’t just cook meals — they serve up the soul of the islands on every plate. And today, they’re handing over the secrets to one of their freshest hits from Saint Vincent and The Grenadines.

The overwater rooms at Sandals Saint Vincent bring you closer to the Caribbean spirit—lounge above soft white sand, dip into the bluest waters, and savor bottomless drinks with all your cravings covered. We’ve got the cookin’ handled.

Meet Scrimshaw — a new kind of Caribbean dining experience where local flavors meet world-class technique. It’s where you’ll find dishes that celebrate what’s fresh, what’s local, and what’s next. Like our Scallop and Bok Choy — silky, tender, citrus-bright, and full of umami. It’s a dish that says “Vicentian Vibes Only” and brings the sea straight to your table.

Now, it’s your turn to bring that same energy home. The Caribbean’s a lot closer than you think, just start cooking.

Directions:

Step 1: Prep Your Pickled Peanuts

Ingredients

• 1 lb Peanuts (blanched, raw)
• 4 ½ cups Cider Vinegar
• 6 tbsp Granulated Sugar
• 3 tbsp Salt
• 6 Garlic Cloves
• 3 tbsp Ginger (peeled, sliced)
• 6 tsp Dried Chile
• ¾ cup Filtered Water

Method – Once you have everything, it’s easy

Step 1. Combine all ingredients except the peanuts and bring to a boil in a large pot over the stove.
Step 2. Add the peanuts and simmer for 30 minutes.
Step 3. Allow the peanuts to cool and transfer into an airtight container.
Step 4. Store peanuts in the fridge up to 24 hours for the flavors to blend.

Step 2: Pepper Coconut Sauce — That “Special Something” That Ties it All Together

Ingredients

• ½ Yellow Onion
• 2 cup Red Bell Pepper
• 4 ea Garlic Cloves
• ½ cup White Vinegar
• 8 oz Butter
• 1 cup Coconut Milk
• ½ ea Scotch Bonnet Pepper
• ½ tbsp Kosher Salt (Diamond)

Method – You’re almost there:

Step 1. Cook onions, pepper, garlic until soft
Step 2. Add white vinegar and deglaze
Step 3. Add coconut milk
Step 4. Reduce to half
Step 5. Blend
Step 6. Emulsify with butter
Step 7. Season with salt

Step 3: The Big Finale… Scallop and Bok Choy

Ingredients

• 3 oz U-10 Scallops Cured (50/50) Sugar and Salt 30 min
• 1 ½ oz Pepper Coconut Sauce
• 3 oz Bok Choy
• ½ oz Pickled Peanuts

Method – Drumroll please:

Step 1. Sear scallops and baste with butter
Step 2. Rest and cut in half
Step 3. Cut bok choy in half and grill
Step 4. Place sauce in bottom of the plate
Step 5. Place scallops
Step 6. Place bok choy in between scallops
Step 7. Garnish with pickled peanuts and green onions

Step 4: Dig in and Enjoy!

Food brings us together, so turn up the heat and make the island flavors come to life. Born at Sandals and rooted in the Caribbean spirit, a taste of Scrimshaw is only a recipe away. One bite, and you’re back by the sea. Try it.