Seared scallops on plantain coconut fritters with papaya & lime salsa

Name: Seared scallops on plantain coconut fritters with papaya & lime salsa
Yield: For 4 as a starrer or 8 tapa-sized dishes
Ingredients: 3 Tbsp desiccated coconut, or freshly grated coconut; ¼ tsp baking soda; ¼ tsp baking powder; 30 ml (2 Tbsp) extra virgin olive oil; vegetable cooking oil; 8 large (or 16 smaller) scallops, cleaned, coral attached; 6 basil leaves, shredded; ½ papaya, peeled and deseeded; a handful of shredded coriander, plus some coriander leaves to garnish; 1 yellow-skin plantain, as described on the left; ½ red chilli, sliced (more or less to taste); finely grated zest and juice of 1 lime; 5 ml (1 tsp) soy sauce; 1 egg; 1 spring onion, thinly sliced

Preparation info

For
4
as a starrer

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

The first time I saw a box of plantain was in 1989 on Portobello Road in London’s Notting Hill. I thought they were actually big bananas rotting in the sun. It was a Ghanaian chef who first cooked them for me, and in The Sugar Club Cookbook, I wrote this, which still holds true, about them: ‘For those not familiar with plantains, they are those huge “bananas” that you may have seen in Caribbean or Af

Ingredients

Starter
Fish course
Pescatarian

Ingredients

Method