Plantain-Crusted Scallops With Coquito Sauce


From executive chef Jerry Snider, Queen’s Harbour Yacht & Country Club, Jacksonville, Fla.

16 ounces plantain chips
1/4 cup melted butter
24 dry-packed sea scallops
salt and pepper
1/2 cup olive oil
18 ounces Coquito Sauce (recipe follows)
1/2 cup microgreens
1 tablespoon white truffle oil

In a food processor, crush plantain chips into a medium-fine meal. Pour melted butter in a mixing bowl and add plantain crumbs, tossing to thoroughly coat with butter. Set aside.

Season the scallops with salt and pepper to taste. In a large cast-iron skillet over medium-high heat, sear the scallops in olive oil until crispy and bronze in color. Flip over and generously top scallops with buttered plantain crumbs (some crumbs will fall off but that’s OK). Finish scallops under a broiler or in a hot oven until crumbs are lightly browned and hot. Divide scallops among plates and serve with a 3-ounce shot glass filled with Coquito Sauce to dunk or pour over each portion. Garnish scallops with microgreens tossed in white truffle oil.

Yield: 6 servings



4 egg yolks
1 can (14 ounces) sweetened condensed milk
4 ounces clear rum
1 can (14 ounces) cream of coconut
1 teaspoon cinnamon
1/4 teaspoon ground cloves

In the top of a double boiler, combine egg yolks and sweetened condensed milk. Stirring constantly, cook over slightly simmering water until mixture reaches 160 degrees and thick enough to coat the back of a spoon. Cool slightly. Transfer mixture to a blender and add the remaining ingredients. Blend for about 30 seconds. Chill until ready to serve.

CHEF’S TIP: “A good, dense cast-iron skillet will cook all the scallops consistently due to an even transfer of heat.”


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