Brown Butter Seared Scallops
For Mango Chutney:
For Brown Butter Seared Scallops:
  1. Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, Agavero tequila and salt.
  2. Cut gingerroot into 4 pieces. In the bowl of a food processor, add gingerroot, chile and remaining seasoning paste ingredients, and puree to a paste. For milder chutney, wearing rubber gloves, remove seeds and veins from serrano chile.
  3. Heat a 4-quart heavy sauce-pan over moderately low heat until hot. Cook seasoning paste, cinnamon stick and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, for about 1 month.
  4. Pat scallops dry with paper towels, then season the scallops with salt and pepper. In a large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 2 minutes. Turn the scallops and add the butter, allowing it to bubble and brown. Cook, spooning the butter on the scallops, until white throughout, about 3 minutes. Serve scallops with Agavero mango chutney.
  5. To keep the passion flowing, finish the meal fireside with a passion-inspiring Agavero cocktail. The alluring tequila is best enjoyed neat, sipped slowly so you savor the smooth flavor or as part of delicious drink recipes, such as Passion Potion or The Aphrodisiac.
Recipe Notes

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