Prosciutto Wrapped Scallops with Mango Sauce

3 ripe mangos
12 tbsp. unsalted butter
2 medium shallots, thinly sliced
Pinch of salt
1/3 cup chardonnay
2/3 cup chicken broth
Juice of small lemon
Pinch of nutmeg, cayenne, each
12 scallops*
6 slices of thinly slices proscuitto
½ cup flour
4 tbsp. butter
2 tbsp. olive oil
Frisee and chervil sprigs

Peel two mangos and cut into ¼ inch pieces, but in bowl, wrap and reserve in refrigerator.

Cut the third mango into coarse chunks and put in blender to make a smooth puree.  In saucepan, melt 4 tbsp. butter over medium heat, add shallots, salt and sweat shallots until soft and translucent.  Add chardonnay, stir to deglaze.  Add mango puree, chicken broth and simmer slowly until you have 1 ½ cups.  Add 8 tbsp. of butter, a little at a time, whisking.  Add lemon juice, nutmeg and cayenne.  Check seasoning.  Strain and keep warm. 

Meanwhile wrap scallops with ½ slice of proscuitto and secure with a toothpick.  Dredge each in flour, shake off excess.  In large sauté pan on medium heat, melt butter and oil and sauté scallops until golden brown on each side, the proscuitto will crisp.

To serve, ladle sauce in center of serving plate. Arrange scallops on each plate with fresh frisee greens and garnish with reserved diced mango and chervil sprigs.  Serve at once.

*Can also substitute scallops for prawns

Pair with Ferrari-Carano Mill Station Chardonnay, Russian River Valley.