Plantain Chips with Spicy Scallops

Total Time:
2 hr 8 min
2 hr 5 min
3 min
  • Plantain Chips:
  • 1 green plantain peeled and sliced crosswise into very thin slices
  • 2 cups canola oil
  • Salt
  • Spicy Scallops:
  • 1/4 pound fresh bay scallops
  • 2 limes, zested, juiced
  • 1 garlic clove, chopped fine
  • 1 habanero pepper, diced fine (for less heat use a milder pepper like poblano or jalapeno)
  • 2 tablespoons olive oil
  • 1 teaspoon chopped cilantro, plus leaves for garnish
  • 1 tablespoon chopped red onion
  • 1/2 teaspoon ground pimento seed or allspice berries
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon pepper
Plantain Chips:
  • 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.

Spicy Scallops:
  • 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.

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    Recipe courtesy of Nancy Fuller