ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

• 12 each Large scallops


• 1/4 cup Curry flour (flour seasoned with curry powder, salrt and pepper)


• 1 tblspn. Cooking oil


• as needed Mango Dijon Cream (recipe follows)


• 8 each Asparagus spears


• 4 each Baby Pear tomatoes, halved


• 1/4 cup Fresh mango, small dice


• 1 cup Fresh petite salad greens dressed lightly with Chef Larry's Balsamic Vinaigretter (recipe follows)


• 1 tsp. Chives, minced

Method

Prepare Chef Larry's Mango Dijon Cream and Balsamic Vinaigrette per recipes, reserve. Heat saute pan over medium heat. Lightly dredge scallops in curry flour. Add cooking oil to saute pan. Add seasoned scallops to pan and sear on both sides until cooked. Place cooked scallops on warm serving plates and top with Chef Larry's Mango Dijon Cream and diced fresh mango. Garnish with asparagus spears, tomatoes, dressed petite greens and minced chives. Serve immediately.

Makes 4 Servings

Mango Dijon Cream

Ingredients

• 1 oz. Butter


• 1 tsp. Shallot, minced


• 3 ozs. White wine


• 1/2 cup Mango, peeled, diced


• 1 1/2 cups Chicken stock, unsalted


• 1/2 cup Cream


• squeeze Fresh lemon


• to taste Salt


• to taste Pepper

Method

Melt butter in a saucepan over medium heat. Add shallot and saute until translucent. Add mango and continue to saute for 3 - 4 minutes. Deglaze with white wine. Simmer and allow liquid to reduce by 1/2. Add chicken stock and bring to a simmer. Reduce heat and simmer for 10 minutes. Allow mixture to cool slightly. Puree until smooth. Return to low heat; stir in cream and squeeze of fresh lemon. Season with salt and pepper.

Makes 2 Cups