Charlotte Seafood Recipe List


118 West 5th Street, Charlotte, NC 28202


4 Servings


16 U-10 Dry Pack Scallops (very large sea scallops with no water added)
2 Very Ripe Plantains
1 c Mango Mojo (recipe follows)
2 c Black Beans (recipe follows)
2 c Coconut Rice (recipe follows)
8 oz Fresh String Beans
1 T Lime Juice
1 t Chile Pepper Flakes
To taste Salt and Pepper
1 T Butter
1 T Olive Oil
4-12 Cilantro Sprigs
Coconut Rice

Ingredients for Black Beans

2 cans Cooked Black Beans, drained
1/2 c Yellow Onion, diced
2 T Olive Oil
1/4 c Brown Sugar
1/2 t Cumin
1/2 t Dark Chili Powder
1/2 t Coriander
1/2 t Garlic Salt
1/4 t Kosher Salt
1/4 t Black Pepper

Ingredients for Coconut Rice

1 c Basmati Rice
2-1/2 c Water
1 t Kosher Salt
1 T Olive Oil
1 T Coconut Milk
1 T Heavy Cream
1 T Coconut Flakes (sweetened)

Ingredients for Mango Mojo

3/4 c Mango Puree
2 T Lime Juice
1 t Minced Garlic
1 t Cilantro, chopped
4 T Olive Oil

Method for Coconut Rice

  • Place rice and olive oil in a small saucepan; toss with spoon to coat rice with oil.
  • Place the pan over medium high heat.
  • Stir rice to toast slightly over heat. Cook for 10-15 minutes and turn off heat.
  • While rice is hot, add coconut milk, cream, and coconut flakes and stir to combine.
  • Place cover back over rice until served.
  • Once rice is toasted, add water and salt, bring to a simmer and cover.

    Method for Black Beans

  • Place small saucepan over medium high heat and add the oil.
  • Once the oil is hot, add diced onions to pan and cook until translucent.
  • Add all spices and brown sugar to onion, cooking until sugar dissolves.
  • Add black beans and cook just until heated through.
  • Turn off heat and cover until served.

    Method for Mango Mojo

  • Place all ingredients in a small mixing bowl except for olive oil.
  • Combine ingredients with a whisk and drizzle oil into mixture one tablespoon at a time.

    Method for String Beans

  • Prior to serving, blanch string beans in boiling water just until color becomes a vibrant green.
  • Remove with a slotted spoon and place in an ice bath to stop cooking.
  • Remove from ice bath and reserve for assembly.


  • Preheat oven to 400 degrees.
  • Place a heavy 2-quart sauté pan over high heat.
  • Once pan is hot, add oil coating entire bottom of pan.
  • Season scallops with salt and pepper and place one at a time in the same pan.
  • Cook scallops until golden brown on each side and place into oven to finish, they should remain in the oven no longer than 5 minutes.
  • As soon as scallops go into the oven, heat a small sauté pan to high and add olive oil and string beans.
  • Cook string beans for about one minute, then add lime juice, chile pepper flakes, and salt and pepper to taste.
  • Remove scallops from oven.
  • In a separate sauté pan over high heat, place one tablespoon of butter and one tablespoon olive oil.
  • Thinly slice the plantains on the bias. You should have 12 slices.
  • Place plantain slices in heated oil and butter and cook until golden brown on each side.
  • Place on paper towel and reserve for assembly of dish.
  • On a 10"-12" dinner plate, place about 1/2 cup of the coconut rice in the center of the plate.
  • For clean lines, use a 3" biscuit cutter. If you don't have a biscuit cutter, a tuna can with both ends removed is a good substitute.
  • On top of the beans, place a layer of the chile lime string beans.
  • Place three scallops on top of the string beans and place the fourth scallop on top of the previous three.
  • Place 3 slices of sautéed plantain around the scallops.
  • Drizzle about 2 ounces of the Mango Mojo around the scallops.
  • Finish with a garnish of fresh cilantro sprigs.

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