Seared scallops on tostones with avocado crema

Ingredients

• 6-8 wild caught scallops
• 1 tbsp california garlic ghee
• ½ lemon juiced
• Salt + pepper to taste
• Instruction:
• Heat cast iron skillet with ghee (add scallops that you seasoned with lemon juice, salt + pepper. Cook a couple minutes each side.)
• 1 plantain peeled and cut into thick coins. I found the more ripe one’s worked better.
• 1 tbsp original ghee
• Salt + pepper
• Instructions:
• Heat pan with ghee and cook plantains a few minutes each side. Transfer to a plate and with a mason jar press down to flatten.
• 1 avocado
• Juice of 1 lime
• 1 tsp garlic powder
• 1 tsp apple cider vinegar
• Salt + pepper
• ¼ cup chopped cilantro

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