Seared Scallops with Mango Chutney and Mint

Name: Seared Scallops with Mango Chutney and Mint
Yield: Serves 4
Ingredients: 1 , shallot, minced; 3 tablespoons, vegetable oil; 1 teaspoon, grated fresh ginger; ½ teaspoon, ground coriander; ¼ teaspoon, dry mustard; ¼ teaspoon, ground turmeric; ⅛ teaspoon, cayenne pepper; 1 ripe but firm, mango, peeled, pitted, and cut into ½-inch pieces (1½ cups); 2 tablespoons, white wine vinegar; 1 tablespoon, dried currants; 1 tablespoon, packed light brown sugar; , Salt and pepper; 2 tablespoons coarsely chopped, mint leaf; 1½ pounds, large sea scallops, tendons removed

Main Courses
Fruit
Fish & Seafood

By Danielle Desiato

If your experience with fruit chutneys is confined to the generic, sticky-sweet confected jars of the stuff, be assured that homemade versions are an altogether different class of conserve.

SERVES 4

TIME 1 hour, plus 30 minutes cooling

Seared Scallops with Mango Chutney and Mint

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