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 ...
Ingredients
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
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
- 6 U10 diver scallops, cleaned
- Salt and pepper to taste
- 1 tablespoon canola oil