Instructions:

Preheat oven to 375° Fahrenheit. Spray a 1-1/2 quart baking dish with non-stick cooking spray. Set aside.

Bring 3 quarts of water and 2 teaspoons of salt to a rolling boil in a large pot over high heat. Add pasta to boiling water and boil 8 minutes. Remove pasta from heat and drain very well. Set aside.

While pasta boils, sprinkle jerk seasoning over scallops and stir to coat scallops. Heat olive oil in a 10-inch skillet over medium heat; add onions and cook 3 minutes. Add scallops to skillet and continue cooking 2 more minutes. Remove skillet from heat and put the ingredients into a large bowl.

To ingredients in large bowl add lime juice, cilantro leaves, coconut milk, vintage white extra sharp cheddar cheese, monterey jack cheese, and cooked pasta. Stir together until blended. Pour mixture into prepared baking dish.

In small bowl stir together mango and coconut; sprinkle over top of pasta in baking dish. Place baking dish in oven and bake 20 to 25 minutes until cheese is melted and coconut is slightly toasted. Remove from oven and serve warm.