6 servings kosher salt and pepper black freshly ground to taste
3 tablespoons olive oil divided
2 teaspoons paprika divided
1 cup red wine
2 ounce roasted peppers red sliced
6 sea scallops
2.5 pounds short cut in 2 pieces
1 onion white divided chopped
Equipment
frying pan
pot
wooden spoon
cookie cutter
Directions
In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms.
Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon.
Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
Meanwhile, boil the green bananas until fork tender. Strain and mash until smooth.
Let cool. Cook the bacon in a medium skillet over medium heat until crispy.
Add the remaining peppers, onion, garlic and 1/2 of the cilantro. Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper. Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate.
Place a seared scallop on top of mofongo cake.
Remove the short ribs from the pot and shear with fork.
Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve.
