Eric Ripert, executive chef of the 4-star Le Bernardin in New York City, is renowned for his expertise with seafood in all its forms. His recipes set the tone for restaurants everywhere, and here he gives lovely Maine diver scallops a gentle Indian treatment. Look for pickled mango and tandoori powder in the Asian section of good markets and specialty stores.
Wine recommendation: Le Bernardin Sommelier Michel Couvreux pairs this salad with white Graves, such as Château Villa Bel-Air 2002, noting that the Sauvignon Blanc-Sémillon blend is "extremely elegant, with a fresh nose, marked by citrus notes and exotic fruit. It also shows good, fat texture and roundness."