Restaurant style appetizer made at home, it doesn’t get better than this. These may look complicated and take a lot of time, but what if I told you these actually take no time to prep? Seared scallops have been my jam lately because they take only a few minutes to prepare and are so tasty. If you are going to be making these to entertain I suggest you cook right before serving, they taste best fresh.
Now if you aren’t familiar with tostones, let me fill you in.
- They are plantains a form of a banana but a lot more firmer
- They typically are fried plantains that are served with dips
- They taste similar to a cracker depending on how much you fry
- They taste similar to a banana in my eyes but are less sweet
- I prefer to buy one’s that are green with black spots they are more firm
- The yellower they are the more soft and I find to be a little bit more sweeter. I like using yellow (ripe one’s) for baking.
The way that I make mine don’t involve double frying. I simple peel my plantains by making a slit down the middle of the plantain and removing the skin. I then cut into about 3 inch thick coins and add to a pan with ghee, salt + pepper, and cook a few minutes each side. Once they are done cooking I then transfer to a plate and with a mason jar I push down to form the tostones.
Once the tostones are done I start on the seared scallops. I will heat my cast iron skillet with ghee, pat dry my scallops, and season with salt + pepper. Once the pan is nice and hot I add my scallops and cook a couple minutes each side. Once done I squeeze the lemon juice on top.
I add some of the avocado crema to each tostone and top with the seared scallops.
Seared scallops on tostones with avocado crema
- 6-8 wild caught scallops
- 1 tbsp california garlic ghee
- ½ lemon juiced
- Salt + pepper to taste
- Heat cast iron skillet with ghee add scallops that you seasoned with lemon juice, salt + pepper. Cook a couple minutes each side.
- 1 plantain peeled and cut into thick coins. I found the more ripe one’s worked better.
- 1 tbsp original ghee
- Salt + pepper
- Heat pan with ghee and cook plantains a few minutes each side. Transfer to a plate and with a mason jar press down to flatten.
- 1 avocado
- Juice of 1 lime
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- Salt + pepper
- ¼ cup chopped cilantro
- In a blender or food processor combine all ingredients until smooth consistency. Add some filtered water if you want to thin it out more.