Ingredients: (Serves 2 generously)
3 Ripe Champagne Mangoes
1 small shallot
2-3 tbsp. Olive Oil
7-8 Sea Scallops
Peal and dice mango into 1cm x 1cm pieces. Chop the jalapeno and mince the shallot. Combine the mango, jalapeno and shallot in a bowl. Squeeze juice of one lime and sprinkle with olive oil. Set aside. Note: you can also add cilantro and substitute red onion for the shallot.
Dry the scallops well and salt one side liberally. Heat 1 tbsp. butter and 1 tbsp oil in a heavy skillet. Sear the scallops 2 minutes on the salted side. Sprinkle the top with more salt, turn and sear another 1.5-2 minutes. Serve with the mango salad.