Scallops with Mango Salad and Purple Potatoes

Peel the mango and cut it into small cubes. Add the chopped basil, crushed garlic, and seed mix. Drizzle with a little olive oil, season with salt and pepper, then mix thoroughly. Chill in the refrigerator until serving.

Peel the potatoes and boil them whole in salted water until tender. Once tender, cut them in half. Heat olive oil with a teaspoon of butter in a pan and fry the potatoes until golden brown and crispy. Season with salt and pepper.

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