Recipe courtesy of Chris Siversen

Plantain Chips with Spicy Scallops

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  • Total: 2 hr 8 min
  • Prep: 2 hr 5 min
  • Cook: 3 min
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Plantain Chips:

1 green plantain peeled and sliced crosswise into very thin slices

2 cups canola oil


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


  1. 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:

  1. 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.
  2. To serve, lay plantain chips individually on a platter and top with 1 scallop. Garnish each 1 with a cilantro leaf.