Hudson Valley Foie Gras | Jerk Foie Gras With Roasted Sweet Potato, Coconut, Lime, and Sotch Bonnet

Ingredients

• 4 whole scallions
• 1 cup red wine
• 3 cloves garlic, chopped
• 1 tablespoon fresh cilantro, minced
• 1 tablespoon olive oil
• 1/4 cup ground allspice
• 4 teaspoons ground cinnamon
• 1 teaspoon tamarind pulp
• 1 teaspoon course salt
• 1 teaspoon minced Scotch Bonnet pepper
• 1/2 teaspoon nutmeg, freshly grated
• 1 and 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/4-inch thick
• 3 cups sweet potato, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch cubes
• 4 tablespoons olive oil
• 1 tablespoon diced serrano chili, seeds removed
• 2 cups coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper, freshly ground
• Fresh lemon thyme