Sautéed plantains — an ingredient found in Central and South America, the Caribbean, Africa, and Southeast Asian countries — add a sweet fusion twist to these Contigo® Ancho Scallops Maduros. They’re a great starter for Mexican and Latin-themed menus.
Recipe and photo courtesy of Performance Foodservice
Makes 1 sharable appetizer/starter plate
The Scallops
4 ea. Contigo® plantains, thawed
2 T. olive oil
4 ea. 10/20 ct scallops, thawed and patted dry
⅛ t. kosher sea salt
⅛ t. black pepper, ground
2 T. olive oil
The Ancho Chile Cream
¼ c. heavy cream
1 t. Contigo® Ancho Chile Paste
1 ea. lime
In a hot skillet, sauté plantains in oil on both sides until caramelized. Reserve.
Salt and pepper the scallops. Then, in a hot skillet, sauté scallops in oil 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 chile 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.
Performance Food Group branded products in this recipe: Contigo plantains and Ancho Chile Paste; World Dock® Scallops; Roma® Oil, Olive; West Creek® sea salt kosher; Magellan® Black Pepper; Nature's Best Dairy® Cream; Peak Fresh Produce® Lime(s)