Mango sauce pairs well with pan-seared scallops

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

1medium mango

1tablespoon chopped fresh ginger or 1/2 teaspoon ground ginger

21/2tablespoons lime juice

1teaspoon curry powder

11/2tablespoons olive oil, divided

3/4pound scallops

Salt and freshly ground pepper

1package microwave brown rice

2scallions, sliced

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.