Big Bend Florida Fishing Guide

Recipes

Stuffed Tostones
with
Fresh Bay Scallops “a la Seyer” topped with Caviar

By Chef Tato Reyes

Review your basic Tostones recipes, and lets pick it up at the level when you are ready to smash the plantain
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Before you go for the smashing of the plantain let’s take a look at a different type of tostonera:

To your right, out typical Tostonera that produces the “flat” version of the Tostones. To your left a different Tostonera that will produced cup shaped Tostones. This one is the subject of out recipe today.

Now we are ready to either bag them carefully for future use or do the second fry and stuff them right away.

The cups are fried until crispy and then they will be ready to be stuffed

The Scallops in Seyer Suace

Start by heating Extra Virgin Olive oil and seasoning it with fresh smashed garlic

 Continue by adding the onions

Then add the cream cheese and the butter

Add salt, pepper and the Scallops and cooked for a few minutes

 Once cooked (won’t take too long) fill the cups with the scallops and top with good quality caviar
,

Eat immediately, Non Apetite!!! Buen Provecho!!! It makes a great appetizer with a strong Caribbean flavour but much an international taste.  

At times we have some of the scallops left over and I enjoy filling Big Clam shells I have kept and clean and use them as serving dishes. These I will topped with the King of Cheeses Parmegiano Regiano grated over the shells and broiled until brownish

The above ones will not be eaten today so I will freeze them and broiled them during the week as an appetizer. Just wrapped it in aluminum foil and freeze

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As usual I apologize for the quality of my photos, but the taste of these stuffed Tostones needs no apologies.

Just don’t forget:

“IF TATO CAN COOK, SO DO YOU!!!”