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1
Cut off the ends of the plantains and slice a slit into the skin on two sides.
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2
Cut the plantains into 1 inch pieces, soak them in ice water for 10 minutes.
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3
Remove from the water and use a sharp knife to peel the skin away.
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4
Place the plantain pieces in a pot with 3 cups water and bring to a boil.
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5
Reduce heat and simmer for 15 minutes, then drain, reserving the cooking liquid, and mash the plantains in a potato ricer or with a potato masher.
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6
Add a bit of cooking liquid to loosen, then add the butter, garlic, and scallions.
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7
Season with salt and pepper and hold, keeping warm, until ready to use.
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8
Clean the scallops of the connective muscle, and rinse lightly.
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9
Drain and pat dry.
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10
Combine the flour, pimenton, paprika, salt, and pepper in a wide, shallow bowl.
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11
Heat the olive oil in a heavy-bottomed skillet over medium heat.
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12
Dust the scallops in the flour-pimenton mixture, add them to the skillet and saute until lightly browned on one side.
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13
Turn and cook the second side.
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14
Add the chorizo and cook several more minutes.
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15
Stir in the drained raisins.
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16
Place a spoonful of mashed plantains on each plate, and top with several scallops and some of the raisins and chorizo.
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17
Sprinkle with cilantro leaves and pistachios and serve.
