Taste of Hartford: Playa Blackened Scallop, Mango Cucumber Relish, Roasted Pepper Pistou and Plantains

Playa Blackened Scallop

Ingredients

• 3 large scallops
• 1 Tablespoons of plantain straws
• 3 teaspoons of Mango Cucumber relish (recipe follows)
• 2 oz. roasted pepper Pistou (recipe follows)
• 1/2 teaspoon of Cajun seasoning
• 3 Tablespoons butter melted
• 1/2 lime juiced for scallops and 1/2 lime juiced for the micro greens
• 1 Tablespoons of micro greens (toss with lime juice)
• 1 oz. of olive oil

Preparation

1. Preheat your oven to 350 degrees. Place a skillet or non-stick pan over high heat on the stovetop until just before smoking
    
2. Season the scallops with the Cajun seasoning , remove the pan from the heat and add the oil to the pan swirling to coat the bottom slightly
    
3. Place the pan back onto the heat and gently transfer the seasoned scallops to the pan and sear over high heat for about 1.5 -2 minutes or until the scallops form a blackened crust
    
4. Remove the scallops to a baking dish with the melted butter and squeeze in the fresh lime juice
    
5. Bake for 5-7 minutes or until scallops are cooked through
    
6. Remove the scallops from the oven and begin to plate.
    
7. Place the pepper pistou on the bottom of the plate and top with the seared scallops.
    
8. Top the scallops with mango cucumber relish, then add the micro greens and plantain straws

Mango Cucumber Relish

Ingredients

• 1/2 cup mangos finely diced
• 1/2 cup English cucumbers finely diced
• 1/4 cup red bell pepper finely diced
• 1 tablespoon ginger vinaigrette. (alternatively use 1 tsp. fresh minced ginger and 1 lime juiced)
• 2 teaspoon lemon oil
• Salt and pepper

Combine all the ingredients and allow the flavors to marry for at least an hour.

Roasted Pepper Pistou

• 1 each yellow, orange, and red peppers
• 1 large shallot minced
• 2 cloves garlic minced
• 1 cup of white wine
• 1 Tablespoon Siracha
• 2 oz. extra virgin olive oil
• Salt and pepper

Preparation

1. Grill the peppers until the skins blacken and blister and transfer to a bowl. Wrap the bowl with plastic wrap and allow to sit for 15-20 minutes.
    
2. Remove the peppers from the bowl and peel the skins off using a paring knife or fork and remove the seeds and stem.
    
3. Transfer the pepper medley to a food processor or blender and add 1 oz. of the oil blending well to puree.
    
4. In a saucepan, add the remaining oil over medium heat and gently cook the shallots and garlic for about two minutes or until well fragrant. Add the white wine, increase the heat to high and reduce the liquid until only about 1 oz. remains.
    
5. Fold the pepper mixture into the pan well to incorporate the flavors then season with salt and pepper to taste. Add the Siracha and allow to cool slightly for plating
   
   Plantain

1. Peel a green plantain and cut in half.
    
2. Run the plantain through a mandolin or alternatively cut the plantain into fine matchsticks
    
3. Heat 1 cup of vegetable oil over medium high heat about 325 degrees
    
4. Fry the plantains until golden and transfer to a paper towel lined plate and season lightly with adobo.