Serves: 1 Time: 30 minutes Difficulty: Moderate
- 4 sea scallops
- 1/4 onion, diced
- 1/4 jalapeno, diced
- 1/4 chayote squash, diced
- 1/2 lemon
- 4 grape tomatoes, diced
- 1/2 plantain, peeled and cut into 1-in. pieces
- salt, pepper, olive oil
Mix together the onion, jalapeño, squash, and tomatoes. Season with salt and pepper and add the zest and juice of the lemon.
Heat a pot of oil to 325 degrees. Using a glass, smash the plantain pieces into discs. Add them to the oil, cook until very light golden brown, and transfer to a paper towel to drain.
Raise the temperature of the oil to 375 degrees. Fry the plantains again until golden brown, return to the paper towel, and sprinkle them with salt.
In a pan, heat 1 T. of oil. Pat the scallops dry and season them with salt and pepper. When the oil is shimmering, add the scallops and cook them for 1 1/2-2 minutes on the first side and 30 seconds-1 min. on the second.
Spoon four teaspoons of the salsa onto a plate. Top with the plantains and scallops. Finish with another scoop of salsa on top of each.