Lilly's Sea Scallops with Mango and Jalapenos

Source: Chef Kathy Cary - Lilly's, Louisville, Kentucky

6 as an appetizer or 4 as an entree

Scallops

1 tablespoon Dijon mustard

2 tablespoons fresh tarragon

1 1/2 pounds sea scallops, cut in half horizontally

Sauce

1/4 cup (1/2 stick) butter

3/4 cup chopped shallots

1 jalape?o pepper, diced

1/4 cup dry sherry

1 1/2 tablespoons frozen orange juice concentrate

1/2 cup heavy cream

1 teaspoon fresh tarragon

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Potatoes

4 cups vegetable oil for deep-frying

2 potatoes, julienned

Garnish

6 ounces fresh spinach

1 mango, peeled and thinly sliced

Fresh tarragon sprigs

To make the scallops: In a medium bowl combine the mustard, kosher salt, pepper, and fresh tarragon. Add the cleaned and cut scallops and marinate in the refrigerator for 4 hours or overnight.

3 minutes. Add the butter and heat until melted. Pat the scallops dry with paper towels and place in the pan, being careful not to overcrowd the pan. If necessary, cook the scallops in

2 batches. Sear the scallops on one side for about 2 minutes, then turn them with tongs and cook for 2 minutes on the other side. Remove the scallops from the pan and set aside.

3 to 5 minutes until softened. Increase the heat to high and add the sherry, stirring with a wooden spoon to deglaze the pan. Add the orange juice, cream, tarragon, salt, and pepper, and cook until combined.

375 degrees F or until a bread cube turns brown in

10 seconds. Add the potatoes and fry until brown and crisp. Remove them from the pan with a slotted spoon and drain on paper towels.

To assemble: Wash and dry the spinach leaves and divide evenly in the middle of the plates. Top with the thin strips of fried potatoes. Ladle the sauce around the sides of the plates, and place the seared scallops on top. Decorate each plate with slices of fresh mango and a sprig of fresh tarragon.

Servings: 6