Mofongo with Scallops
Mofongo with Scallops, for a deliciously indulgent meal.
What is Mofongo?
We wanted to share a family recipe here on our blog that combines mofongo with scallops. Now for those of you who are not familiar with mofongo, I like to consider it Caribbean soul food. It's traditionally a mashup of plantains with a mix of chicharrónes or pork cracklings. Historically considered a Puerto Rican dish, you can find remixes of this flavorful plato across Cuba (fufú Cubano), Dominican Republic (mangu), and Ecuador (bolones). If you'd like to make this recipe fully pescatarian, skip the chicharron and add an additional 2-3 plantains. Either way, you'll end up with a bold and comforting dish that'll keep everyone coming back for another bite.
- Loisa Adobo
- Chicharron 1lb (optional)
- 4 Green Plantains (+2-3 if you are opting for a pescatarian recipe)
- 1 Green Lime
- Vegetable Oil for Deep Frying
- Loisa Sazon
- Bay Scallops 1lb
- 1⁄2 Orange Bell Pepper
- 1⁄2 Onion
- Natural Tomato Sauce
- Olive Oil
If you're using chicharron, use a knife to cut slits all around the chicharron. Then, immerse into in a bowl with water and salt for 1 hour. Peel your plantains and and chop them into 3-inch slices. Then, dice half of the orange bell pepper and half of the onion and finely chop the parsley.
Cooking the Chicharrón (skip this step to keep the dish pescatarian)
In a pot over medium heat, boil enough water to submerge the meat and mix it with 3 teaspoons Loisa Adobo. Cook until all the water is absorbed, add a few more of Loisa Adobo on meat and cover the pot. The pork will fry in its own fat. After the meat is golden brown turn around and cover. Carefully take it out the pot and place it on a cutting board, slice in 2cm pieces, add the juice of a 1⁄4 of lime and rest.
Frying the Plantains
In a pot heat 4 inches of vegetable oil for deep frying. Fry the plantain slices until golden and remove from the pan. Set the plantains slices on a paper towel and flatten the slices using a plate, bowl or a wooden maja frito. Add the flatten slices in the pot and cook for 1 more minute.
Plating the Mofongo
If you are adding chicharron, cut it into thin slices. Add it to a pilon or bowl along with your fried plantains and a few shakes of Loisa Adobo. Using the pestle of your pilon, or a large utenstil, pound everything together until well incorporated. You're looking for all of your ingredients to come together in one big chunk. If needed, you can add some hot water to keep the mixture moist for shaping and plating.
Cooking the Scallops
In a medium non-stick pan, heat 1 teaspoon of olive oil on medium high until hot. Add the diced onions and bell peppers and cook for 2 minutes. Add the scallops, season with 2 teaspoons of Loisa Sazón, then cook on high heat for 3 minutes. Add tomato sauce and chopped parsley.
Finishing Your Dish
On top of the mofongo, spoon a generous serving of the scallops with sauce. Plate with a wedge of lime, avocado slices, and a sprinkle of fresh parsley. Enjoy!