Place oil in a deep stainless steel pot and heat to 350 degrees F. Place chips in the hot oil and fry until crisp, about 3 minutes. Remove and place on paper towels to absorb excess oil. Sprinkle with salt while still warm.
In a stainless steel bowl mix all ingredients together until well incorporated and season with salt and pepper. Cover and place in refrigerator for 2 hours to marinate.
To serve, lay plantain chips individually on a platter and top with 1 scallop. Garnish each 1 with a cilantro leaf.
Recipe courtesy of Chris Siversen, Executive Chef, Bridgewaters