1. Toss the scallops in a mixture of the flour and blackening spice; shake off the excess. Heat the canola oil in a 12-inch sautÈ pan over medium-high heat and pan-sear the scallops in batches for 2 to 3 minutes per side.

2. Put 1/2 cup cooked rice in the center of each of four serving plates and distribute the Green Curry Sauce evenly around the rice. Top the rice with the Mango Papaya Salsa and distribute the scallops evenly on top of the sauce. Serve at once.

Green Curry Sauce
Makes 4 servings

The Ray's cookbook provides a recipe for Green Curry Paste, but I used store-bought curry paste with good results.

1/4 cup green curry paste, or to taste
1 (13.5-ounce) can coconut milk
Sea salt, to taste

Whisk together the curry paste and coconut milk in a sauce pan and bring to a gentle simmer while the scallops are cooking. Season to taste with sea salt.

Mango Papaya Salsa
Makes about 2 cups

1/2 ripe strawberry papaya
1/2 ripe mango
1/2 cup diced sweet red pepper
3 tablespoons fresh mint leaves, thinly sliced
2 tablespoons mirin
1 tablespoon fresh lime juice
1/2 jalapeño pepper, seeded and minced

Combine all ingredients in a bowl and marinate at least two hours before serving.