A Weekend Treat! Seared Scallops with Mango Sauce & Jasmine Rice

Ralph decided he needed to do some big box shopping and asked if  I wanted anything. I have been dying for some scallops. So i said hey, if they have some Scallops and they aren't toooo expensive I'd love some!. 

To my pleasant surprise he brought home a trough of the most Beautiful Scallops I've seen in a LONG time! I was thrilled! I split up the package and froze half of them and I was on my way! While in the freezer grabbed the Mango Puree I keep on the freezer door. I love Summer in Miami. Mangoes are so plentiful I have Mango puree for a whole year after a Mango harvest in the backyard!

Since the tree only bears fruit every other year, i really don't mind freezing a couple of quarts of puree for the rest of the time. It makes it so easy to use for recipes like this one!

  

Seared Scallops with Mango Sauce

 &

 Jasmine Rice

Scallops                                                                          Mango Sauce
1 / 1.5 lbs Sea Scallops (10-12)                                  1 cup Mango puree

Sea Salt & Black Pepper               (I make my own, but can also use fresh frozen)

Olive Oil                                                                      ½ cup Mango cubed
                                                                                  ½ cup Orange Juice
Jasmine Rice                                                 1 Lemon worth of Lemon juice :-)
I bought Uncle Bens                                                    1 Shallot diced finely
                                                                              ½ tsp Red Pepper Flakes
                                                                                  1 clove Garlic crushed
                                                                        ½ tsp Basil fresh (chopped fine)
                                                                                1 tbsp Parsley chopped
Instructions:
Remove Scallops from package, lay on a paper lined plate.
Dab scallops with paper towel to dry surface.
Sprinkle with Sea Salt and Black Pepper to taste.

In a Red Hot Skillet on High Heat add enough Olive Oil to cover bottom.
Place Scallops seasoned side down,  in skillet Clockwise, starting at 12 Oclock.
Once all Scallops are in the skillet Season second side with Salt and pepper.
*DO NOT MOVE SCALLOPS
Turn heat down to Medium High.

**Start the rice.

After 2 minutes shake the skillet, if they move, you have obtained a crust on underside.
You can kinda see it from the side.
Once they move when you shake the skillet turn them using a spoon, to resist tearing.
Cook for 2 additional minutes on the 2nd side.

Remove scallops from pan to a paper lined plate to drain.

Turn pan heat down, to medium.
Add shallots, garlic and red pepper flakes to pan (should be scallop liquor in pan)
Saute until shallots are translucent.
Add Juices, Basil, parsley &  Mango to pan.
Saute until slightly thickened.
Return Scallops to pan to warm through.
Serve over Rice :)
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