Tropical Scallops & Tostones Recipe

Prepare scallops

Pat scallops dry very well on paper towels. Remove and discard the small side muscle if still attached. Season both sides of each scallop with Cajun seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper; set on a plate.

Wrap with bacon

Cut bacon slices in half crosswise. Wrap each scallop with a half-slice of bacon, securing with a skewer through the scallop if needed (use 1 skewer per 2 scallops or 1 per scallop depending on preference). Chill wrapped scallops in the refrigerator for 10 minutes to help bacon adhere.

Sear scallops

Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tbs neutral oil. When oil is shimmering, add scallops bacon-side down first to render bacon fat and caramelize (about 2 minutes). Turn scallops and add 1 tbs butter; baste and sear remaining side until scallops are opaque with a golden crust, about 1–2 minutes more. Internal temp should be just cooked (about 120–125°F) — do not overcook. Transfer scallops to a warm plate and tent with foil.

While scallops rest, make the glaze. In a small saucepan over medium-low heat, combine 4 oz guava paste (chopped), 3 tbs water, 2 tbs apple cider vinegar, 1 tbs honey, and half a habanero (seeded if desired). Heat gently, stirring to dissolve the guava paste. Once melted, simmer 2–3 minutes, then puree with an immersion blender or transfer to a blender until smooth. Return to pan, simmer to thicken slightly (2–4 minutes) and season with 1/4 tsp salt. Taste and adjust honey or vinegar to balance heat and sweetness. Keep warm on lowest heat.

If glaze becomes too thick, stir in a teaspoon of water at a time to reach a glaze consistency suitable for brushing.

Prep plantains

Peel plantains: cut off both ends, score the skin lengthwise in several places and pry skin away. Slice plantains on the bias into 1-inch thick pieces.

First fry

In a heavy medium saucepan or Dutch oven, heat 2–3 cups vegetable oil to 350°F (175°C). Fry plantain pieces in batches, 2–3 minutes per side, until just golden and softened but not browned. Use a slotted spoon to transfer to a paper towel–lined tray.

Smash

Working one piece at a time on a sturdy surface or using a tostonera/flat bottom of a glass, place a piece between two pieces of parchment or plastic and press gently to flatten to about 1/4-inch thickness.

Second fry

Return flattened plantains to the hot oil and fry until crisp and golden, about 1–2 minutes per side. Drain on paper towels and immediately season with 1 tsp kosher salt while still hot.

Combine 1 cup diced watermelon, 3/4 cup diced mango, 1/4 cup diced red bell pepper, 1/4 cup minced red onion, 1 tsp chopped jalapeño, and 2 tbs chopped cilantro in a bowl. Add 2 tbs fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Gently toss to combine. Taste and adjust salt or lime. Chill 10–15 minutes to let flavors marry before serving.

Arrange 3–4 tostones per plate as the base. Spoon 2–3 tbs tropical pico onto each stack of tostones.

Place 3 bacon-wrapped scallops on top of each pile of pico (if skewered, rest skewers across tostones or remove skewer and arrange scallops). Brush scallops lightly with warm guava-habanero glaze and drizzle any remaining glaze over the plate for accent.

Garnish with microgreens or cilantro sprigs and serve with fresh lime wedges. Offer extra glaze on the side.

Serve immediately while scallops are hot and tostones are crisp.