PREPARATION:

For the Scallop Marinade:

1. Combine lime juice, soy sauce, sugar, fish sauce and minced jalapeno in a medium size bowl.
2. Toss the scallops in the marinade and let stand for 10 to 15 minutes.

For the Coconut Curry Sauce:

1. Place red pepper on grill, turning occasionally as the skin begins to blister and blacken. Once the pepper is completely charred remove it from the grill to a bowl and cover tightly with plastic wrap. Allow the pepper to steam. When the pepper is cool enough to handle, remove the skin, stem and seeds.
2. In the bowl of a blender, combine the roasted red pepper, red curry, ginger, lemongrass, coconut milk, and salt and puree until smooth. Pour the puree into a small saucepan and cook for 10 minutes over medium heat. Remove from heat and strain the sauce through a fine mesh sieve into a clean saucepan. Cover and keep warm until ready to use.
3. To cook the scallops, preheat a grill to 350 degrees F. Remove the scallops from the marinade, pat dry with a paper towel; lightly brush the scallops with sesame oil. Season scallops with 1 teaspoon salt and 1/2 teaspoon freshly ground white pepper. Grill scallops for 2 minutes per side.
4. To serve, gently reheat sauce if necessary. Divide rice between four plates, then spoon sauce around and over rice and arrange 4 grilled scallops on top of rice. Spoon 2 tablespoons Mango Salsa on top of the scallops. Sprinkle each plate with chopped cilantro and mint. Serve immediately.

Mango Salsa:

1. Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving. Mango salsa may be stored in an airtight container for up to 2 days.

   Editor's Note: Look for sustainable scallops and organic, locally-grown produce.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Super Scallop Suppers episode of Emeril Green.