Scallops with fresh mango and saffron sauce

Equipment You'll need 12 wooden skewers soaked in water for 1 hour.

Ingredients (serves 6)
* 2 ripe mangoes
* 2 Lebanese cucumbers
* 1 lime, juiced
* 5ml (1 tsp) white wine vinegar
* 40ml (2 tbs) olive oil, plus extra to brush
* 1 tbs chopped fresh coriander
* 300ml white wine
* 300ml thickened cream
* 1 tsp saffron threads
* 36 large scallops with roe, cleaned


Method
1. Peel the mangoes and slice the flesh into long slivers. Set aside.
2. Use a vegetable peeler to peel thin slices from the cucumber. Place in a bowl with the lime juice, vinegar, oil and coriander.
3. Place the wine, cream and saffron in a pan over low heat and simmer for 5-6 minutes until thickened. Set aside.
4. Thread 3 scallops onto each skewer, then brush with olive oil. Season with salt and pepper. Heat a non-stick frying pan over high heat and fry the scallops for 1 minute each side until opaque. Place two skewers on each plate, with some mango and cucumber, drizzle with saffron cream.

Source
delicious. - Page 61
Recipe by Valli Little