Method

Boil plantains in hot water with salt until tender.

Peel dasheen and slice thinly using a mandolin. Deep fry and reserve.

Mash plantains with orange juice and lemon rind. Shape into a short but stout pancake.

Crush dasheen into crumbs, season with salt, pepper and parsley. Brush pancake with beaten egg yolk then coat generously with dasheen crumbs. Cook until golden brown in a little clarified butter.

Season one scallop with salt, pepper and a little thyme and garlic

In a medium to hot pan sear scallop for 2 minutes on each side

All leftover summer veggies can be sliced and added to this beautiful slaw served with a passion fruit sauce