The Posh Pescatarian: Venezuelan Pabellón Criollo w/Shrimp & Scallops-Pabellon Criollo

Cook black beans until simmering; season with garlic powder and cumin to taste.

In a pan, heat 1.5 tablespoons of olive oil.

Add chopped green onions, cilantro, bell peppers, onion, and tomatoes to the pan; sauté until softened.

Add shrimp and sea scallops to the sautéed vegetables; cook until seafood is done.

Prepare the plantains by cooking on both sides until caramelized and crispy.

Equipment Needed

Dietary

Allergens