Scallops with mango salad and purple potato

Peel the mango and cut it into small cubes. Add chopped basil, pressed garlic, and the seed mixture. Drizzle with olive oil, season with salt and pepper, and mix. Let it rest in the refrigerator.

Peel the potatoes and boil them whole until tender. Then cut them in half and heat olive oil with a teaspoon of butter in a pan. Sauté the potatoes until crispy and golden. Season with salt and pepper.

Pat the scallops dry with a paper towel. Heat the remaining butter in a pan, add finely chopped chili pepper and sauté briefly. Add the scallops and sear for about 1.5 minutes on each side until they get a golden crust. Season with salt and pepper and drizzle with lime juice.