Mango sauce enhances scallops

A hint of curry and fresh ginger turns fresh mango puree into a spicy Asian sauce. Mangoes are at the height of their season. We usually think of them as a snack or dessert, but this sauce adds flavor and color to pan-seared scallops.

Peeling a mango can be messy. Try this easy method: With the narrow side facing you, hold the mango upright on a cutting board. With a serrated knife, slice off each side of the mango as close to the seed as possible. Hold one of the halves, peel side down, in the palm of your hand and scoop out the pulp with a spoon. Repeat with the other half. To remove fruit from the seed, peel the section containing the seed, and cut off the fruit.

As a shortcut, you could buy mango chutney, add fresh lime juice and just spoon it over the cooked scallops.

This calls for a fruity wine, maybe a dry gewurztraminer.

• 1 medium-size mango (to make 3/4 cup puree)

• 1-inch piece fresh ginger (1 tablespoon chopped) or 1/2 teaspoon ground ginger

• 2 1/2 tablespoons lime juice

• 1 teaspoon curry powder

• 1 1/2 tablespoons olive oil, divided

• 3/4 pound scallops

• Salt and freshly ground black pepper, to taste

• 1 package microwave brown rice

• 2 green onions, sliced (about 1/2 cup)

Peel and seed the mango. Scrape the skin from ginger with the edge of a spoon. Chop the ginger in a food processor. Add the mango, lime juice and curry powder. Process until smooth. Add 1/4 cup water and 1/2 tablespoon olive oil and process again. Set aside.

Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the scallops and sear for 2 minutes. Turn and sear for 2 more minutes. Season with salt and pepper.

Heat the rice according to package directions. Stir in 1/2 tablespoon olive oil, and season with salt and pepper. Divide between 2 plates. Top with the scallops and sauce. Sprinkle with the green onions.

Makes 2 servings.

Nutrition informaiton per serving: 478 calories (27 percent from fat), 14 grams fat (2 grams saturated), 54 milligrams cholesterol, 33 grams protein, 48 grams carbohydrates, 4 grams fiber, 294 milligrams sodium.

• Ripe peaches can be substituted.

• Snip scallions with a scissors.

• The sauce tastes even better the second day. Make extra for other meats or fish.

• Make mango sauce.

• Make rice.

• Saute scallops.

To buy: 1 medium mango (about 3/4 pound), 1 lime, 1-inch piece fresh ginger or ground ginger, 1 bunch scallions, 1 bottle curry powder, 3/4 pound scallops, 1 package microwave brown rice.

Staples: Olive oil, salt, black peppercorns.

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