A hint of curry and fresh ginger turns fresh mango puree into a spicy Asian sauce. This sauce adds flavor and color to pan-seared scallops.
Pan-seared scallops with mango sauce
1tablespoon chopped fresh ginger or 1/2 teaspoon ground ginger
21/2tablespoons lime juice
1teaspoon curry powder
11/2tablespoons olive oil, divided
Salt and freshly ground pepper
1package microwave brown rice
Peel and seed mango. Put chopped ginger, mango, lime juice and curry powder in a food processor. Process until smooth. Add 1/4 cup water and 1/2 tablespoon olive oil and process again.
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.