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.

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.

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.

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!