As of this writing, we don’t know how Chef Kim Ryan, a contestant of Fox’s Hell’s Kitchen, will fare in the reality cooking show. Suffice it to say that she wowed celebrity chef and the show’s host Gordon Ramsay with this dish—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 scallops …

(Check out this Q&A with Chef Ryan for an inside look at Hell’s Kitchen!)

Tune in to Fox at 8 p.m. Friday nights to see if the ever-cool Chef Ryan survives the season and wins the head chef position at prestigious Yardbird restaurant in Las Vegas. Better yet, take a seat at Traverse City’s Alliance restaurant where she works and let her cook for you.

This recipe is featured in the December 2016 issue of Traverse, Northern Michigan’s Magazine. Get your copy here!

Seared Scallops with Mango Jalapeño Salsa & Spicy Toasted Rice Crispies

Mango Salsa

  • 1 fresh mango, small dice
  • 1/2 cup heirloom tomato, small dice
  • 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, small dice

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.


  • 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.

Photo(s) by Dave Weidner