A hint of curry and fresh ginger turns fresh mango puree into a spicy Asian sauce. Mangoes are at the height of their season. We usually think of them as a snack or dessert, but this sauce adds flavor and color to pan-seared scallops.
Peeling a mango can be messy. Try this easy method: Hold the mango upright on a cutting board with the narrow side facing you. With a serrated knife, slice off each side of the mango as close to the seed as possible. Hold one of the halves, peel side down, in the palm of your hand and scoop out the pulp with a spoon. Repeat with the other half. To remove fruit from the seed, peel the section containing the seed and cut off the fruit.
As a shortcut, you could buy mango chutney, add fresh lime juice and just spoon it over the cooked scallops.
* Ripe peaches can be substituted.
* Snip scallions with a scissors.
* The sauce tastes even better the second day. Make extra for other meats or fish.
>Pan-Seared Scallops with Ginger-Curry Mango Sauce
1 medium mango (to make 3/4 cup puree)
1 tablespoon chopped fresh ginger,
or 1/2 teaspoon ground ginger
2 1/2 tablespoons lime juice
1 teaspoon curry powder
1 1/2 tablespoons olive oil, divided
3/4 pound scallops
Salt and freshly ground pepper
1 package microwave brown rice
2 scallions, sliced (about 1/2 cup)
Peel and seed mango. Scrape skin from ginger with the edge of a spoon. Chop ginger in a food processor. Add mango, lime juice and curry powder. Process until smooth. Add 1/4 cup water and 1/2 tablespoon olive oil and process again. Set aside.
Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the scallops and sear 2 minutes. Turn and sear 2 more minutes. Sprinkle with salt and pepper to taste.
Heat rice according to package directions. Stir in 1/2 tablespoon olive oil and salt and pepper to taste. Divide between 2 plates. Top with scallops and sauce. Sprinkle with scallions.
Makes 2 servings.Per serving: 478 calories (27 percent from fat), 14.4 g fat (1.9 g saturated, 8.5 g monounsaturated), 54 mg cholesterol, 33.4 g protein, 48.4 g carbohydrates, 3.8 g fiber, 294 mg sodium.