Saffron Scallops

Makes 4 servings

• 6 tbsp butter
• 1 shallot, finely chopped
• 1 mango, chopped (about 1 cup)
• 1/2 cup white wine
• 1/4 tsp saffron threads
• Grated peel and juice of 1/2 lime
• Pinch crushed red pepper
• Salt
• 1 1/4 lbs sea scallops
• Snipped chives, for garnish

1. In a medium skillet, melt 2 tbsp butter over medium heat.  Add the shallot and cook until translucent.  Add the mango and cook for 2 minutes.  Add the wine and saffron and simmer to reduce, about 1 minute.  Remove from heat. 
2. Using a food processor, puree the mango mixture.  Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water.  Season to taste with salt; set aside. 
3. In a large, heavy skillet, melt 2 tbsp butter over medium-high heat.  Add half the scallops and cook about 2 minutes per side.  Repeat with the remaining butter and scallops.  Transfer to a plate. 
4. Bring the mango sauce to a boil and pour a spoonful on each plate.  Place the scallops on the sauce and top with the chives.