8 Sea Scallops
1 Olive Oil
1/2 cup white wine
1/4 cup lemon juice
1/2 cup heavy cream
1/4 cup mango puree
3 oz cold butter
Reduce wine and lemon juice to almost dry.
Add cream and reduce by half.
Allow to cool down and swirl in cold butter.
Add mango puree and hold warm.
Sautee scallops in oil.
Deglaze with 1 oz of white wine.
Add beurre blanc and bring to a quick simmer.
Plate around a bed of rice or over pasta.