Seared Scallops with Sweet & Sour Plaintains

This is wonderful appetizer, or you could bulk up the portion and it would be a fantastic entree as well. This is really the core of what we love the natural sweetness of plantains spiked with vinegar and brown sugar. A perfectly seared scallop and the creamy corn underneath, the trick with scallops is to have an extremely hot pan and let them cook undisturbed to get a perfect sear on them, grilled scallops are terrific as well, just rub with oil and grill for 3-4 minutes per side. We served this a recently over habanero creamed corn, follow the creamed corn recipe and add in minced habanero at the second to last step. 

serves 4 people

1/4 cup ketchup 

2 tablespoons rice wine vinegar 

2 tablespoons brown sugar

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon sesame oil

1/2 teaspoon red pepper flakes 

2 plantains, 1 day old but not fully ripe, sliced 1/4" thick

2 pounds sea scallops 

6 tablespoons olive oil, divided 

2 tablespoons butter

1 recipe creamed corn

In a bowl whisk together the first 7 ingredients and set aside. Heat 4 tablespoons of olive oil in a saute pan and fry the plantains until crisp on both sides, about 6 minutes. You may have to do this in batches, reserve the cooked plantains on a paper towel. Once all of the plantains are cooked add in the sweet and sour sauce heat over low heat, and keep warm, the sauce will thicken as it rests. Pat the scallops dry and season with salt and pepper. In a clean saute pan melt the butter and remaining 2 tablespoons of oil, once extremely hot add scallops and let sear for 2 minutes, turn down heat to medium high and sear for another 3 minutes, turn over and sear other side until golden brown about 3 minutes more. Remove from heat and repeat process if necessary. Portion out the creamed corn between four plates, nestle plantains over corn, top with scallops, and then another plantain and serve.