Scallops & Tostones Recipe

Prep scallops

Pat the scallops dry thoroughly with paper towels. Remove and discard the small side muscle if still attached. Lightly season both sides with 1 tsp kosher salt, 1/4 tsp black pepper, and 2 tsp Cajun seasoning, distributing evenly.

Wrap scallops

Cut each slice of bacon in half crosswise. Wrap one half-slice of bacon around each scallop, securing with a toothpick through the top. This recipe yields 12 bacon-wrapped scallops.

Sear scallops

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbsp neutral oil and let shimmer until very hot but not smoking. Add the bacon-wrapped scallops seam-side down to the pan leaving space between them (work in two batches if needed). Sear 2 minutes on the first side without moving to develop color.

Finish with butter

Flip each scallop and add 1 tbsp butter to the pan. Spoon melted butter over the scallops and sear another 1.5–2 minutes until bacon is crisp and scallops are just opaque in the center (internal texture should be springy). Remove to a paper-towel-lined rack to drain and keep warm. Wipe pan if very greasy before using again.

While scallops rest, make the pico. Combine 2 cups diced tomatoes, 1/2 cup finely diced onion, 3 tbsp chopped cilantro, and 1 minced jalapeño in a bowl. Add 2 tbsp fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir, taste, and adjust seasoning. Refrigerate for 10–15 minutes to meld flavors.

Peel plantains: cut off ends, slice lengthwise shallowly through the skin, then pry off peel. Cut each plantain into 1 to 1 1/4-inch thick diagonal rounds (about 8–10 pieces total).

First fry (blanch): In a deep skillet or medium pot, heat 2 cups vegetable oil to 350°F (175°C). Fry plantain rounds in batches for 2–3 minutes until just softened and pale gold. Use a slotted spoon to transfer to a paper towel to drain.

Flatten: While warm, place a plantain round between two pieces of plastic wrap or in a tostonera and press gently but firmly to flatten to about 1/4-inch thickness. If you don't have a press, use the bottom of a heavy glass. Brush or sprinkle lightly with 3 tbsp water (this prevents sticking) then salt lightly (about 1 tsp divided across all).

Second fry: Return flattened plantains to hot oil and fry 1–2 minutes per side until golden brown and crisp. Drain on paper towels and immediately season with remaining salt to taste. Keep warm in a low oven (200°F / 95°C) if needed until serving.

Make mango puree: In a blender or food processor, combine 1 diced ripe mango, 1 tbsp lime juice, 1 tsp honey (optional), and 1/8 tsp salt. Blend until very smooth. Taste and adjust acidity or sweetness. If too thick, add 1–2 tsp water to reach a pourable puree.

Plate: Spoon a generous tablespoon of pico de gallo onto each tostone or arrange a small pool on each plate. Place 2–3 tostones per serving. Arrange 3 bacon-wrapped scallops per plate on top of or beside the pico. Drizzle or spoon a thin stripe of mango puree over the scallops and tostones, or dot around the plate for presentation. Garnish with microgreens or cilantro leaves.

Serve immediately while scallops are warm and tostones are crisp.