Hokkaido Scallops with Yucca, Sweet Platano, Plantain Pepita Dukkah, and Berbere Sofrito Cream Sauch

Ingredients

• Scallops
• 12 large Japanese (Hokkaido) scallops, dry-packed
• 1 tsp (≈ 5 g) smoked sea salt (or regular sea salt)
• ½ tsp (≈ 1 g) freshly cracked black pepper
• ½ tsp (≈ 1 g) ground coriander, lightly toasted
• 1 Tbsp (≈ 15 mL) neutral oil (grapeseed, canola, or avocado)
• 1 Tbsp (≈ 15 g) butter
• Roasted Vegetables
• 2 cups (≈ 300 g) kabocha squash, peeled & cubed (sub: butternut or acorn squash)
• 1 large sweet plantain, ripe (yellow with black spots), cut into ½-inch (1.25 cm) slices
• 1 cup (≈ 150 g) yucca (cassava), peeled and cubed (sub: potato if unavailable)
• 2 Tbsp (≈ 30 g) niter kibbeh (Ethiopian spiced butter) or substitute: melted butter + pinch cinnamon, cardamom, cumin, and chili
• 2 cloves garlic, minced
• 1 sprig thyme
• Salt & pepper to taste
• Berbere Sofrito Cream
• 2 Tbsp (≈ 30 mL) olive oil
• ½ small onion, finely diced (≈ ½ cup / 75 g)
• ½ bell pepper, finely diced (red or green)
• 2 cloves garlic, minced
• 1 small tomato, finely diced (or ½ cup / 120 mL canned)
• 2 Tbsp chopped cilantro stems (save leaves for garnish)
• 1 tsp (≈ 2 g) ground berbere spice mix (adjust to taste)
• ¼ cup (≈ 60 mL) white rum (sub: dry white wine or chicken stock)
• 1 cup (≈ 240 mL) coconut cream (or heavy cream)
• Salt & lime juice to finish
• Garnishes
• ½ red onion, thinly sliced, pickled quickly in lime juice + pinch of salt & sugar
• Fried green plantain strips (or store-bought plantain chips)
• 2 Tbsp (≈ 20 g) toasted pumpkin seeds (pepitas), lightly crushed
• 1 tsp (≈ 3 g) sesame seeds + ½ tsp (≈ 1.5 g) nigella seeds (optional)
• Fresh cilantro leaves
• 1 Dominican limón criollo or lime wedge

Method

1. Preheat oven to 400°F (200°C). Toss squash, plantain, and yucca with melted niter kibbeh, garlic, thyme, salt, and pepper. Spread evenly on a parchment-lined sheet pan and roast for 20–25 minutes, turning halfway, until golden brown and caramelized.
2. Heat olive oil in a saucepan over medium heat. Add onion, bell pepper, and garlic; sauté until softened (5 minutes). Stir in tomato and cilantro stems, cook until mixture thickens slightly. Add berbere spice; cook 30 seconds to bloom flavors. Deglaze with white rum and let alcohol cook off (about 1 minute). Stir in coconut cream and simmer gently for 5 minutes until slightly thickened. Season with salt and a squeeze of lime. Keep warm.
3. Pat scallops very dry with paper towels (moisture prevents a crust). Season both sides with smoked salt, pepper, and coriander. Heat a skillet over medium-high with neutral oil. Place scallops in pan, spaced apart; sear 1½–2 minutes per side until golden crust forms. In last 30 seconds, add butter and spoon over scallops for richness. Remove immediately.
4. Spoon a base of berbere sofrito cream on each plate. Arrange roasted squash, plantain, and yucca around. Nestle 3 scallops per plate in the center. Garnish with pickled red onion ribbons, plantain crisps, and sprinkle of pumpkin/sesame/nigella seeds. Finish with fresh cilantro leaves and a squeeze of lime.

Tips for Home Cooks

• Scallops: Always use a very hot pan & dry scallops for best sear.
• Spices: If you can’t find berbere, mix paprika, cayenne, cumin, fenugreek, and allspice.
• Make-ahead: Roast veggies and make the sauce earlier; just reheat when ready to plate.
• Pairing: A crisp white wine (Albariño, Sauvignon Blanc) or rum-based cocktail with citrus works beautifully.