Seared Sea Scallops in a Tangerine Reduction Over a Mango and Avocado Salsa

When you're at a loss for what to do for dinner tonight, try this out. I'm telling you, your children and your children's children will be talking about this for a long time. A taste explosion!

ingredients

3 large sea scallops per person
1 ripe avocado
1 ripe mango
1 package string beans
1 can garbanzo beans
1 good sized scallion
1 good handful of cilantro (chopped)
1 medium handful of sundried tomatoes
1 medium handful of pine nuts
olive oil
toasted sesame oil
1/2 cup fresh tangerine juice (or, in a pinch, orange juice)
1/8 to 1/4 cup soy sauce
1/8 to 1/4 cup lemon pepper oil (or the flavored oil of your liking -- maybe basil oil, for example)
1 lime
ground black pepper to taste

the scallops

- place scallops into a hot pan that has been coated nicely with olive oil. use medium heat.
- sear scallop bottoms until nicely caramelized. flip and do the same to the reverse side.

the mango salsa

- chop mango into smallish pieces. same for avocado. add in chopped scallion and chopped cilantro. add in the juice of the lime and the toasted sesame oil. let stand.

the tangerine reduction

- into a saucepan, put tangerine juice, soy sauce and lemon pepper oil. place under medium heat and allow the mixture to reduce.
- when the sauce has thickened, let simmer and spoon on to scallops

stringbean chopped salad

- blanch stringbeans for no more than two minutes in boiling water. drain and put in a bowl of cold/ice water. drain that bowl and add the stringbeans and drained garbanzos to the bowl. add in sundried tomatoes.
- in a pan, toast pine nuts either with a little olive oil or without -- your choice. add in pine nuts to beans.
- sprinkle the mix liberally with olive oil and black pepper and stir.

Serve scallops atop the mango salsa with the bean salad on the side. spoon your tangerine reduction over the scallops.

Wham! One great dinner!