Ingredients:

12 each Large scallops, patted dry
1/2 cup Flour
to season Salt
to season Fresh ground black pepper
1/2 tsp. Curry powder
as needed Olive oil
for service Chef Larry's Mango Beurre Blanc (recipe follows)
1 1/2 cups Julienne vegetables (zucchini, yellow squash, leeks and carrot) sauteed lightly in butter, seasoned with salt and pepper
for service Chef Larry's Roasted Garlic Mashed Potatoes (recipe follows)
to garnish Chives, minced

Method:br /> Prepare Chef Larry's Mango Beurre Blanc and Roasted Garlic Mashed Potatoes per recipes, reserve. Season flour with salt, pepper and curry powder. Dust salmon fillets with seasoned flour and shake off excess. Heat a saute pan over medium heat. Add a small amount of olive to pan and add salmon. Sear for 3 to 4 minutes on each side. Remove seared salmon fillets and reserve keeping warm. Portion Chef Larry's Roasted Garlic Mashed Potatoes in the center of the serving plates. Place seared salmon fillet over potatoes. Top with sauteed julienne vegetables and nappe with Chef Larry's Mango Beurre Blanc. Garnish with minced chives. Serve immediately.

Makes 4 servings

Chef Larry's Mango Beurre Blanc Ingredients:

3 oz. Butter
1/2 tsp. Shallot, minced
1/4 tsp. Garlic, minced
3 – 4 oz. Dry white wine
1/2 cup Fresh Mango, diced
1/4 cup Fresh orange juice
1/4 cup Cream
to taste Salt
to taste Fresh ground black pepper

Method:
Melt butter in a sauce pan over medium heat. Add shallot, garlic and diced mango. Saute briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by 1/2. Add orange juice, continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens Carefully puree until smooth. Season with salt and pepper. Reserve keeping warm until service.

Makes 4 servings

Chef Larry's Roasted Garlic Mashed Potatoes Ingredients:

2 lbs. Red potatoes
2 cups Milk
1 cup Cream
2 oz. Butter
2 tsp. Parsley, chopped
to taste Salt
to taste Fresh ground black pepper

For the roasted garlic:

1 bulb Fresh garlic
1 tsp. Olive oil
pinch Salt
1 - 2 twists Fresh ground black pepper

Method:
To prepare roasted garlic, preheat oven to 350 degrees F. Carefully remove outer skin that will peel off easily from garlic. Cut a slice off tapered end to expose cloves (do not break apart the cloves) Drizzle exposed end with olive and season with salt and pepper. Wrap in aluminum foil. Place in preheated oven for 1 hour and 15 minutes 350 degrees F. When done, cool slightly and squeeze roasted garlic from skin. Mince or puree, reserve. Cook red potatoes in large pot in slightly salted water until tender. Drain well and return to the pot with butter and roasted garlic. In a separate pan heat milk and cream to a boil. Remove and add to potatoes in intervals while mashing to achieved desired consistency. Season with salt and pepper. Finish with chopped parsley.

Makes 6 to 8 servings