Curry, ginger spice up sauce

A hint of curry and fresh ginger turns fresh mango purée into a spicy Asian sauce.

We usually think of mangoes as a snack or dessert, but this sauce adds flavor and color to pan-seared scallops. As a shortcut, you could buy mango chutney, add fresh lime juice and just spoon it over the cooked scallops.

Pan-Seared Scallops with Ginger-Curry Mango Sauce

1 medium mango (to make 3/4 cup purée)

1 (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

1 package microwave brown rice

Salt and freshly ground pepper

2 scallions, sliced (about 1/2 cup)

Peel and seed mango. Scrape skin from ginger with the edge of a spoon.

Chop ginger in a food processor. Add 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 2 minutes. Turn and sear 2 more minutes or until cooked to the desired doneness. Sprinkle with salt and pepper to taste.

Cook rice according to package directions. Stir in remaining 1/2 tablespoon olive oil and salt and pepper to taste.

Divide between 2 plates. Top with scallops and sauce. Sprinkle with scallions.

Yield: 2 servings

Nutrition information per serving: 478 calories (27 percent from fat), 14.4 grams fat (1.9 grams saturated, 8.5 grams monounsaturated), 54 milligrams cholesterol, 33.4 grams protein, 48.4 grams carbohydrates, 3.8 grams fiber, 294 milligrams sodium.