CHEF JEFF — ONE BYTE AT A TIME: Pan-Seared ScallopsTurn seafood into something Asian with a curry-ginger mango sauce.
By: Herald Staff Report,
Turn seafood into something Asian with a curry-ginger mango sauce.
1 medium mango
1 tablespoon fresh ginger, chopped, or ½ teaspoon ground ginger
2½ tablespoons lime juice
1 teaspoon curry powder
1½ tablespoons olive oil, divided
¾ pound scallops
Salt and freshly ground pepper
1 package microwave brown rice
2 scallions, sliced
Peel and seed mango. Scrape skin from ginger. Chop in food processor. Add mango, lime juice and curry powder. Process until smooth. Add ¼ cup water and ½ tablespoon oil. Process again. Set aside. Heat ½ tablespoon oil in nonstick skillet over medium-high heat. Add scallops. Sear 2 minutes on each side. Sprinkle with salt and pepper to taste. Heat rice according to directions. Stir in ½ tablespoon oil and salt and pepper to taste. Put on 2 plates. Top with scallops and sauce. Sprinkle with scallions.
Yield: Serves 2.
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