Peel the plantain and weigh the flesh - you want roughly 180-200 grams. Cut into a fat julienne around 5 mm thick, or simply grate it coarsely or slice into thin rounds. Sieve the baking soda and baking powder and mix with the coconut, chilli and ¼ teaspoon salt, then mix this into the plantain. Using a fork, beat the egg with the soy and mix this into the plantain along with the coriander. Leave to one side.
Cut the papaya into small dice. Mix with the spring onion, lime zest and juice, basil and olive oil. Taste for seasoning, adding a little salt.
Toss the scallops with 1 Tablespoon cooking oil and leave to come to room temperature while you cook the fritters.
Heat a frying-pan over a moderate heat and add enough oil to give a 5-mm depth. Give the plantain fritter mixture a stir, then drop spoonfuls of it into the hot pan (you want 8 fritters) and cook for 2 minutes or so, before flipping over carefully and cooking on the other side until golden. Keep warm on a plate in an oven set to around 100°C. Once all of the fritters are cooked it’s time to cook the scallops. Tip the excess oil out, wipe the pan with kitchen paper and put back on the heat, turning it to medium-high. Place the scallops in and cook for 1 minute, then flip over and cook for another minute - at which point the scallops will be done. Smaller scallops need less cooking - and be careful not to overcook as they become quite rubbery in texture.