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1
In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat.
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2
Season the short ribs with salt and pepper.
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3
Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms.
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4
Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon.
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5
Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper.
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6
Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
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7
Meanwhile, boil the green bananas until fork tender.
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8
Strain and mash until smooth.
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9
Let cool.
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10
Cook the bacon in a medium skillet over medium heat until crispy.
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11
Add the remaining peppers, onion, garlic and 1/2 of the cilantro.
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12
Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
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13
Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper.
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14
Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
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15
Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate.
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16
Place a seared scallop on top of mofongo cake.
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17
Remove the short ribs from the pot and shear with fork.
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18
Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve.
