- Cook Time
- Prep Time
- 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
- 1 1/4 pounds sea scallops
- Snipped chives, for garnish
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.
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.
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.
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.