Mango Ginger Sauce over Grilled Diver Scallops

Last Friday I opened an email newsletter from our local fish market, Gemini.  Fishmonger Jim was bringing in a small batch of Mexican Diver Scallops for the weekend.  Well, I wasn’t about to miss out on these fabulous scallops.  They are excellent for grilling or pan searing and have a sweet and rich flavor. 

Diver scallops are collected by hand and are typically larger than a normal sea scallop.  All scallops should be dry packed and never preserved in a watery solution as this causes a soft and mushy texture.  A good scallop will be firm with a lovely white color, and will brown nicely when cooked. 

Of course I had to come up with a new idea of preparation for my Mexican Diver Scallops.  I’ve been absolutely dying to try a Mango pureed sauce of some sort and this was the perfect opportunity to experiment.  The fresh flavor of the mango combined with the spicy heat of ginger and a splash of cilantro to top it off.  The outcome, a fruity and zesty sauce that complimented the sweet and rich flavors of the scallops. 

If you can’t find Diver Scallops, use large scallops instead and make sure to skewer them when grilling.  You can also pan sear the scallops or use the sauce over grilled, roasted or pan seared Halibut.  This sauce is so versatile you could use it over grilled chicken breasts as well. 

Make dinner fresh, simple and delicious!  Happy Cooking!

Serves 3-4

Ingredients

1 Mango, ripe (soft to the touch), peeled and coarsely chopped

½ teaspoon chopped fresh ginger

2 tablespoons orange juice concentrate

2 tablespoons white wine vinegar

1 tablespoon lime juice

¼ cup chopped fresh cilantro

½ teaspoon sea salt

¼ teaspoon black peper

1lb Diver Scallops (or large Sea Scallops)(always dry packed)

Olive oil

Salt and pepper

Brown Sugar

Directions

Pre-heat the grill to 400F.  Pat the scallops dry with a paper towel and then brush the scallops with olive oil and season with salt and pepper. 

In a blender add the mango, ginger, orange concentrate, vinegar, lime juice, cilantro, salt and pepper.  Blend until all ingredients are pureed.  Taste for seasoning.  Because you never know what you might get with each mango you purchase, if the sauce is too tart, add one tablespoon sugar and blend.  Transfer the sauce to a bowl.

Turn the grill down to medium heat and make sure the scallops are nicely coated in olive oil.  Grill the scallops for several minutes on each side.  Make sure you monitor the scallops as they will burn and can easily stick to the grill.   The scallops will be done when they are opaque and no longer translucent, usually 2-3 minutes on each side. 

Remove the scallops to a platter and drizzle with the Mango Ginger Sauce.  Serve with a salad of fresh greens and a citrus vinaigrette or brown or white rice with stir fried or grilled veggies. 

Quick Citrus Vinaigrette

Ingredients

2 tablespoons lime juice

2 tablespoons lemon juice

¾ cup olive oil

1 tablespoon sugar

1 teaspoon Dijon mustard

Salt and pepper to taste

Directions

Whisk all ingredients together.