THE GUILFORD MOORING BRINGS THE FINEST CUISINE WITH EXCELLENT SERVICE TOGETHER FOR AN UNFORGETTABLE DINING EXPERIENCE

Bob's Recipe of the Month - March 2004

Brown Sugared Mango Diver Scallops
10 U-10 Diver Scallops. (Diver scallops are extra large sea scallops, u-10 meaning that there are 10 to a pound.)
2oz Olive oil.
1/4 cup sifted flour.
2 tbspn Butter
3 tbspn Sweet Sherry
3 tbspn Dark brown sugar
3 tbspn Chicken stock
1 Mango, peeled and sliced into thin strips
2 cups Jasmin Rice, cooked
10 Asparagus spears, steamed
6 Baby Carrots, steamed
Salt and pepper to taste

In a medium saute pan, heat oil until hot, 3-4 mins. Lightly dust scallops in flour and place in saute pan. Brown on both sides and remove. Set aside. Discard oil. Place saute pan back on stove and add butter and melt.
Add Mango slices, brown sugar, sherry and chicken stock. Over medium heat, reduce by 25% (approximately 5 mins.) Place rice in center of two dinner plates, arrange scallops in a circle around rice. Spoon mangos on top of scallops and place carrots on top of rice and serve.
Serves two.