Seared Scallops and Basil Mango Sauce

2 very ripe mangos, peeled, seeded and chopped
2 cups orange juice (475 mL)
1/2 cup chopped Thai basil (120 mL)
2 Tbsp oil (30 mL)
2 lbs. scallops (medium or large) (900 g)

Place the mango in a food processor and puree. You should have almost 2 cups (475 mL) of puree.

Add the orange juice and pulse until combined. Stir in the chopped basil. Set aside.

Heat the oil in a large heavy skillet until it is almost smoking. Add the scallops in one layer. Cook for about 1 minute, until slightly brown on the bottom.

Turn over and cook the other side for another minute. Cooking times will vary according to the size of the scallops. Be careful not to cook them too long! When they are browned on both sides, they are ready. Remove the scallops from the pan and keep warm.

Add the mango sauce to the pan and heat for 1 minute.

To serve, place a spoonful of sauce under each scallop.

Serve immediately.

Servings: 4