Heat 2 tablespoons olive oil in a 3-quart heavy-bottomed pot over medium-high heat.

Season the short ribs with salt and pepper.

Brown the short ribs for 6 to 8 minutes per side, until a nice crust forms.

Pour in the grape juice and red wine, scraping up any brown bits.

Add 1/2 of the green peppers, onions, garlic, cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 2 1/2 hours.

Boil the green bananas until fork tender.

Strain and mash the bananas until smooth.

Let the mashed bananas cool.

Cook the bacon in a skillet over medium heat until crispy.

Add the remaining peppers, onion, garlic and cilantro to the bacon.

Cook the mixture for 8 minutes, then add to the mashed plantains mixture and set aside (mofongo).

Oil the scallops with the remaining olive oil and season with salt and pepper.

Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.

Use a 3-inch ring mold or cookie cutter and fill with mofongo to shape on a serving plate.

Place a seared scallop on top of the mofongo cake.

Remove the short ribs from the pot and shred with a fork.

Place the ribs on top of the scallop, then pour about 2 tablespoons of sauce from the pan on top and serve.