Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious purée. Lychees are known for their sweetness, but as Ming demonstrates with the Lychee-Mango Purée, they are also fantastic in savory dishes when paired with mango and spicy jalapeno pepper. It's a sauce that adds an incomparable fresh and tropical sweet heat to a variety of familiar dishes — the sweet, slightly acidic mango perfectly complements the rich lobster meat in Ming's Lychee-Mango Lobster salad. The traditional hors d'oeuvres of scallops wrapped in bacon are given a new spin in the Scallop and Bacon Fried Orzo with Lychee-Mango Syrup, and a Mid-West favorite — the 'Chicago Dog' — is given a shot of flavor with Lychee-Mango Corn Relish. Ming then heads down to the Legal Seafoods processing plant on Boston's storied waterfront to speak with CEO Roger Berkowitz and check out how lobsters are sorted. Back in the studio, celebrity chef extraordinaire Todd English joins Ming to create a Brochette of Duck with Lychee, Mango and Fennel Slaw.