SCALLOPS WITH MANGO AND SAFFRON SAUCE
6 tablespoons butter
1 shallot, finely chopped
1 mango, chopped
A good glug of white wine
1/4 teaspoon saffron threads (little goes along way)
Grated peel and juice of 1/2 lime
Pinch crushed red pepper
12 scallops (3 each)
In a medium pan, melt two tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for two minutes more. Add the wine and saffron and simmer to reduce, about one minute. Remove from the heat.
Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside.
To cook scallops, a hot pan with a good spoonful of butter, place in pan and cook for about two minutes each side until golden brown in each side, basting scallops throughout.