PESTO:

1/2 lb. macadamia nuts
2 bunches fresh mint, chopped
1 tsp. garlic, chopped
2 tbsp. grated Parmesan cheese
1/4 c. olive oil
Salt and pepper

Toast nuts, let cool. In food processor chop nuts. Add mint, garlic and cheese. Slowly add olive oil, season with salt and pepper.

BLACK BEAN SALAD:

1/2 c. black beans
3 c. chicken stock
1/2 c. olive oil
Juice of 2 limes
1 tbsp. cilantro, chopped
1 tsp. curry
1 mango, dice small
Salt and pepper

Cook black beans in chicken stock until tender. Make a vinaigrette with olive oil and lime juice, seasoning with cilantro, curry, salt and pepper. Toss chilled black beans and diced mango in vinaigrette.

MANGO COULIS:

1/2 c. white wine
2 mangos, diced
3 oz. butter
Salt and pepper

Cook mango slowly in white wine until soft. Puree in blender, return to heat and whisk in whole butter. Then season. Season scallops with salt and pepper, bake at 375 degrees for 4-5 minutes. Top each scallop with pesto. Drizzle warm mango coulis over plate. Spoon black bean salad in the center and arrange scallops around.