This combination of mango, lime and ginger brings one of my favorite molluscs to delicious new heights. Make a meal by serving with steamed rice and green vegetables.
Ingredients
The Mango Sauce
- 1 medium, ripe mango, peeled and coarsely chopped
- 2 tsp (10 ml) freshly grated ginger
- 2 Tbsp (30 ml) fresh lime juice
- 2 tsp (10 ml) brown sugar, or to taste
- pinch crushed chili flakes
- ¼ cup (60 ml) water
The Scallops
- 20 large sea scallops
- 1 tsp (5 ml) ground cumin
- salt and white pepper to taste
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (30 ml) fresh lime juice
- 4 cilantro sprigs and lime slices for garnish
How to Make It
-
The Mango Sauce
- Purée the ingredients in a food processor or blender. Transfer to a pot and simmer over medium heat for 10 minutes. Keep warm over low heat until the scallops are cooked. The Scallops
- Season the scallops with the cumin, salt and pepper. Heat the oil in a skillet over high heat. Cook the scallops for 1 to 2 minutes per side, or until just cooked through. Sprinkle with lime juice and remove from the heat. Spoon the mango sauce on 4 plates. Arrange the scallops on top. Garnish and serve.