‍Curry Scallops

Ingredients:
1 1/2 lbs. Pangea Bay Scallops
1/2 lb. Glazed Mango Slices
1 ear Roasted Corn
1/4 cup Red Onion Slices
2 branches Fresh Rosemary
1/4 cup Thinly Sliced Beets
1 tbsp. Butter
1 splash Vegetable Oil
1 tbsp. curry
1 splash White Wine
Salt and Pepper

Preparation:
Heat oil in a pan on medium heat and cook scallops until lightly golden. Once golden, add butter and rosemary for 2 minutes and baste. Once done, remove the scallops and set aside. In the same frying pan, add red onions, beets, mango, corn, curry, and wine. Cook slowly on medium heat, stirring consistently for 10 minutes, adding salt and black pepper to taste. Once fried, remove from heat and add to plate, laying the scallops on top.