Saffron Scallops   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 20 min 6 tablespoons butter 1 shallot, finely chopped 1 mango, chopped (about 1 cup) 1/2 cup white wine 1/4 teaspoon saffron threads Grated peel and juice of 1/2 lime Pinch crushed red pepper Salt 1 1/4 pounds sea scallops Snipped chives, for garnish 1. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat. 2. Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside. 3. In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate. 4. Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.

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