Vieira Tostones Recipe
Fried scallops, smashed fried plantains, jalapeno lime aioli, queso fresco and corn salsa
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Plantains
Peel the green plantains and cut them into 1-inch thick slices. Heat olive oil in a frying pan over medium heat and fry the plantain slices for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
- 2
Smash the Plantains
Using the bottom of a glass or a flat surface, gently smash each fried plantain slice to about 1/2 inch thick. Return them to the oil and fry for another 2-3 minutes until crispy. Drain on paper towels and season with salt.
- 3
Cook the Scallops
In a separate pan, heat a tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden and cooked through. Remove from heat.
- 4
Prepare Jalapeno Lime Aioli
In a small bowl, mix together mayonnaise, minced jalapeno, lime juice, and minced garlic. Adjust seasoning with salt and pepper to taste.
- 5
Make the Corn Salsa
In another bowl, combine corn, diced jalapeno, lime juice, and salt. Mix well to combine.
- 6
Assemble the Tostones
On each smashed plantain, place a seared scallop, drizzle with jalapeno lime aioli, and top with corn salsa. Crumble queso fresco on top before serving.
