Scallops with Mango Salad and Purple Potatoes

Peel the mango and cut it into small cubes. Finely chop the basil, press the garlic, and add it to the mango along with the nut and seed mixture. Drizzle with a little olive oil, season with salt and pepper, and mix everything well. Let the salad chill in the refrigerator.

Peel the purple potatoes and boil them whole in salted water until soft. Then halve them. Heat olive oil with a teaspoon of butter in a pan and fry the potatoes until crispy and golden brown. Season with salt and pepper.

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