Plantain Crusted Scallops

Name: Plantain Crusted Scallops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Entrées

With its meatiness yet decadent flavor, the scallop begs to be the center of attention. The sweetness and saltiness of the plantain crust adds another depth to this delicious seafood that is perfectly seared in butter.

Tips:

Be careful not to overcook your scallops. The thickest scallop takes less than 60 seconds per side to cook.
Buying 6 smaller scallops instead of 4 big ones can sometimes be more economical. Simply place 3 on each dish. Do not slice the smaller scallops in half.
If your pan is not super hot before you sear the scallops, the plantain crust will not stick.
To lighten the dish, you can use vegetable broth instead of heavy cream in the cauliflower purée.
Add a little extra texture to the dish by garnishing with some toasted panko bread crumbs.

Ingredients

4 large, tall sea scallops
12 fresh green beans
1 tbsp butter
Plantain Crust
1/4 cup dried plantains
1 tbsp panko bread crumbs
1/4 tsp salt
Cauliflower Purée
Half head of cauliflower, coarsely chopped
1/4 cup heavy cream
Salt and pepper
Basil Oil Drizzle
1 tbsp basil, chopped
2 tbsp olive oil
1 garlic clove, finely chopped
Salt and pepper

Steps

Step 1
Make the Cauliflower Purée
Boil water in a pot on the stove over high heat. When the water begins to boil, add the cauliflower and cook for 20 minutes. Drain water. Add heavy cream and blend with an immersion blender until smooth. Salt and pepper to taste.
Step 2
Make the Basil Oil Drizzle
Place a saucepan on the stove over low heat. Add olive oil, basil, garlic, and a pinch of salt and pepper. Cook until you hear a sizzle (5 – 10 minutes), then remove from the heat and let the flavors meld for 15 minutes.
Step 3
Blanch Fresh Green Beans
Boil water in a pot on the stove over high heat. Remove any stems from the green beans. When water begins to boil, add green beans and blanch for 5 minutes. Drain the water from the pot and add a pinch of salt and pepper and a drizzle of olive oil. Keep warm until ready to serve.
Step 4
Grind the Plantain Crust
In a coffee grinder or small blender, grind dried plantains, panko crust and salt until coarse. Set aside to use with the scallops and as a garnish.
Step 5
Sear the Scallops
Place a midsize skillet on the stove over high heat. Add 1 tbsp butter to the pan. Slice each scallop horizontally in half. Rinse the scallops under cold water and pat them dry. Dust each side with a pinch of salt and pepper. Dust one side with plantain crust and press down to stick. When the butter turns brown, sear scallops (plantain crust side down) for 30-45 seconds depending on thickness. Flip the scallops over and sear for another 30-45 seconds. Scallops should be heated yet translucent in the center. Remove the scallops from the skillet and allow them to rest on a paper towel.
Step 6
Plate the Dish
On a midsize rectangle plate, smear 1/2 cup of the cauliflower purée. Lay 4 scallops on top of the cauliflower purée. Drizzle the basil oil drizzle on top of each scallop, then sprinkle with 1 tsp of the plantain crust. Place six green beans on the side. Serve immediately.

Plantain Crusted Scallops

Ingredients

Plantain Crust

Cauliflower Purée

Basil Oil Drizzle

Steps

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