Contigo® Ancho Scallops Maduros
Contigo® Ancho Scallops Maduros
Directions
- In a hot skillet, sauté plantains on both sides until caramelized. Reserve.
- In a hot skillet, sauté scallops on both sides for a couple of minutes just until done. Reserve and keep warm.
- In a mixing bowl, whip heavy cream to soft peaks. Fold in ancho chili paste and a squeeze of lime. Reserve.
- To plate, top each piece of plantain with one scallop and place a small dollop of ancho Chile cream on each one.
Ingredients
- 4 ea. World Dock® 10/20 ct Scallops, thawed and patted dry
- 2 tbsp. Roma® Oil, Olive
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground
- 4 ea. Contigo® plantains, thawed
- 2 tbsp. Roma® Oil, Olive
- 1 tsp. Contigo® Ancho Chile Paste
- 1/4 cup Nature's Best Dairy® Cream, Heavy
- 1 ea. Peak Fresh Produce® Lime(s), juice only
