Directions 6 steps | 25 Minutes
Place the oven rack at least 4-inches away from the broiler. Preheat the oven to broil. Rinse the scallops in cold water and pat dry with paper towels.
In a bowl, coat the scallops with a light dusting of butter or oil. Season with salt and pepper. Lightly grease a broiler pan and place scallops on it. Broil the scallops for 3-5 minutes on each side. Brush with melted butter or oil in between broiling. Be sure to not overcook. Remove the scallops from the oven and keep warm.
In a saucepan over medium heat, heat the olive oil. Add the red onion and garlic. Sweat for 1 minute. Add sun-dried tomatoes, lemon juice and white wine. Simmer for 1 minute.
Add the diced tomatoes and okra. Season to taste with salt and pepper. Cook for 30 seconds, stirring continuously.
Add any cooking liquor from the scallops. Remove from the pan from heat. Add the diced mangoes and basil to the bowl and combine gently. Season to taste with salt and pepper.
To plate, arrange the okra and mango mixture in the center of two small serving plates and top with scallops. Garnish with chervil and serve immediately. Enjoy!