Braised Short Ribs With Seared Scallop On Mofongo Cake

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3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

2 1/2 pounds short ribs, cut in 2 pieces

1 quart Concord grape juice

1 cup red wine

1 green pepper, chopped, divided

1 white onion, chopped, divided

6 cloves garlic, minced, divided

1 bunch fresh cilantro sprigs, divided

4 bay leaves, divided

2 teaspoons ground cumin, divided

2 teaspoons paprika, divided

1 (3-ounce) jar green olives

1 (2-ounce) jar roasted red peppers, sliced

4 green bananas, peeled and chopped

6 pieces bacon, chopped

6 sea scallops

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