Toast some peanuts in the oven for 10 minutes at 180 degrees. Cool down and blitz to a coarse texture.
Whilst the peanuts are toasting, make the curry mayonnaise. Combine the mustard, curry powder and vinegar in a bowl. Whisk together till combined. Slowly pour in the sunflower oil, 50ml at a time, whisking. The mixture will start to thicken. Season with salt and pepper at the end.
Top and tail the plantain, making sure it’s brown with slight yellow blemishes and not too firm. Peel the skin off and cut in half and then half lengthwise. Deep fry at 180 degree for 4-5 minutes.
Whilst the plantain is frying, place a pan on high heat and add a splash of oil. Once the oil is about to smoke, place the scallops sloped side down and colour for 1 minute. Season. Flip and add a knob of butter. Baste for a further minute and remove from pan.
Now the plantain will be cooked. Take out the fryer and drizzle honey over and roll in the peanuts.