Curried Scallops
Red Mountain, The Adventure Spa
With Three Curry Condiments And A Fresh Mango Relish
(SERVES 6)

1.5 # sea scallops sliced in half crosswise
1 T olive oil
1.5 T curry powder

3 # spinach trimmed and washed
salt and pepper
1/3 C water

2 scallions, minced
1 t shallots, minced
1 t ginger, minced
1 T olive oil

2 T peanut butter
1T seasoned rice wine vinegar
¼ t Tabasco, red

1 C peaches or mangoes, chopped
½ jicama diced
1 bunch coriander, minced
1 t champagne vinegar
½ t fructose

½ C Coconut milk
1 t vanilla, pure
2T sugar
1T cornstarch

1. Marinate scallop slices in olive oil and curry powder for 1 hour.
2. Prepare the three sauces and mango “chutney” Mince the scallions, shallots and ginger together, binding with oil. Thin the peanut butter with seasoned rice wine vinegar, and add Tabasco Heat the coconut milk with sugar and vanilla. Make a slurry of water and cornstarch and stir into hot liquid to thicken. Combine mango, jicama, coriander, champagne vinegar and fructose.
3. Sear the scallops quickly in a sauté pan. Keep them warm in the oven.
4. Steam the spinach in water and season with salt and pepper.
5. Plate as follows: place spinach portion in center of plate, with mango chutney in the center. Arrange 3 scallop slices around the chutney, saucing each scallop differently: scallion ginger paste, spicy peanut, and coconut