Recipe from Miami Florida! This scallop recipe that I pan seared the scallops with plantains is full of flavor, It is gluten-free and has plenty of scallops, tomatoes, mangos with fried plantains which are so easy to make.
I can remember the first time I ever had fried plantains in my life. It has such a special memory for me that I would love to share it with you.
My father and I always celebrated our birthdays together and he was in Florida visiting while I was going to school. I was so excited because they were big Gloria Estefan fans and I had made a reservation to the restaurant. What a treat this was for my dad.
The restaurant had the Latin flavor everywhere which included the decor and the waiters were fun and danced while they delivered your food to Gloria’s tunes. As I read the menu I ordered the plantains with a mango topping. They were delicious and my parents were all smiles being on South Beach enjoying the music with a flare of Latin America everywhere.
That was 19 years ago and I still remember it like it was yesterday. My father is no longer with us but my memories of eating at Gloria Estefan restaurant still brings a smile to my face. It is the food that brings people together and the places we go to visit becomes a great place to visit if the food was good!
The Pan Seared Scallops with Plantains is an example of that time I had with my dad on our birthday. Now I make it for Jeff which by the way he ate the whole plate and left me 4 to eat. Making the Pan Seared Scallops with Plantains is a way of sharing my dad with Jeff because he never met him.
He has only heard stories and has met a couple of his close friends. One thing is for sure, my dad and Jeff have the same taste buds which is a quality that I love. My dad was my guinea pig when I tried a new recipe. Now Jeff has become the sampler of all things on Lizzy Loves Food but there is not much he doesn’t like! LOL
STEP BY STEP - HOW TO MAKE Pan Seared Scallops with Plantains, Topped with Mango Salsa
Scallops 1. Place the scallops in a bowl and pour the wine and mix with salt and pepper. 2. Add bay leafs and lemon juice, let sit for 15 minutes.
3. Once I'm ready to cook the scallops, I drain them well, and heat a separate pan from the plantains. I add a little ghee and let it get hot, sear one side and flip to the other side until gold color. If the pan gets too hot I will lower the heat down to medium.
Mango Salsa 4. Slice the mango into cubes crisscross and cut into cubes, place in bowl. 5. Slice your tomato and jalapeno in place in bowl.
6. Add spices and lime juice and mix all together and set aside until it's time to top on the scallops.
Plantains 7. Peel and slice plantain ⅓ inch. 8. Heat the pan with ghee once hot, place the plantain.
9. Fry one side and when lightly brown flip to the other side, should not take more than a minute. 10. Remove and flatten with a flat wooden spoon.
11. Return to the pan return to the fry the plantains until it is crispy.
12. Remove the plantains and place on a plate with a paper towel underneath to drain the oil.
13. Now I can start layering my plantains, 1. the plantain, 2. top the plantain with the scallop 3. spoon with the mango salsa on top 4. Eat and Enjoy!
VARIATIONS
There are many different things to top the plantains that I have tried in the past.
Shrimp
Cod
Pulled Pork
Taco meat
WAYS TO SERVE
I like to serve my Pan Seared Scallops with Plantains with a green salad. It’s simple but goes great with such a flavorful dish. I will get romaine, arugula, spinach and mix it up with a vinaigrette.
TIP
I usually make my sauce first and have it ready once I'm done cooking the plantains and seared scallops.
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This scallop recipe that I pan seared the scallops with plantains is full of flavor, It is gluten-free and has plenty of scallops, tomatoes, mangos with fried plantains which are so easy to make.
Slice the mango into cubes, crisscross and cut into cubes, place in bowl.
Slice your tomato and jalapeno in place in bowl.
Add spices and lime juice and mix all together and set aside until it's time to top on the scallops.
Plantains
Fry one side and when lightly brown flip to the other side, should not take more than a minute.
Remove and flatten with a flat wooden spoon.
Return to the pan, return to the fry the plantains until it is crispy.
Remove the plantains and place on a plate with a paper towel underneath to drain the oil.
Scallops
Place the scallops in a bowl and pour the wine and mix with salt and pepper.
Add bay leafs and lemon juice, let sit for 15 minutes.
Once I'm ready to cook the scallops, I drain them well, and heat a separate pan from the plantains. I add a little ghee and let it get hot, sear one side and flip to the other side until gold color. If the pan gets too hot I will lower the heat down to medium.
Assemble
Now I can start layering my plantains, 1. the plantain, 2. top the plantain with the scallop 3. spoon with the mango salsa on top 4. Eat and Enjoy!
Notes
I usually make my sauce first and have it ready once I'm done cooking the plantains and seared scallops.
I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”
I use green plantains when frying. They hold their shape better and have more of a crunch. I only use ripe plantains when I bake them. Thanks for reaching out, let me know if it comes out. Lizzy
Lisa
Where can I get more plantains?
Lizzy
Most International markets will carry them and Whole Foods usually has them in the produce.
Martin
Should I use ripe (black) plantains or green plantains?
Lizzy
I use green plantains when frying. They hold their shape better and have more of a crunch. I only use ripe plantains when I bake them. Thanks for reaching out, let me know if it comes out. Lizzy