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Seared Scallops with Mango Jalapeño Salsa & Spicy Toasted Rice Crispies

Traverse City’s Chef Kim Ryan, a contestant on Fox’s Hell’s Kitchen, shares a recipe that she developed one evening when her young daughter was already in bed for the night so she couldn’t go to the store to get something crunchy to top her seared scallops …

Mango Salsa

  • 1 fresh mango, diced small
  • 1/2 cup heirloom tomato, diced small
  • 1⁄4 cup red onion, minced
  • 1 clove garlic, minced
  • 2 tablespoons minced jalapeño
  • 1 tablespoon chopped cilantro
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • 1 tablespoon agave
  • Fresh lime
  • Splash of apple cider vinegar
  • 1/2 cup avocado, diced small

Combine first 12 ingredients in a bowl. Squeeze lime over it and splash with vinegar. Mix. Carefully stir in avocado.

Spicy Toasted Rice Crispies

  • 2 tablespoons unsalted butter, melted
  • 1 cup rice crispies
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne
  • 1 teaspoon curry powder
  • Salt and pepper to taste

Toss all ingredients together. Spread over parchment paper then bake at 350 degrees several minutes—or until toasty.

Scallops

  • 6 U10 diver scallops, cleaned
  • Salt and pepper to taste
  • 1 tablespoon canola oil

Salt and pepper the scallops to taste. Heat oil to smoking in a heavy sauté pan. Sear.
Assembling: Spoon the salsa onto a plate. Place scallops on top. Garnish with rice crispies.