KELLY’S JELLY HABANERO SCALLOPS

This dish was submitted by Riccardo’s Ristorante of Lake Oswego as part of our Kelly’s Jelly Challenge.

Ingredients:

• 8 scallops
• 3 mangos
• 3 avocados
• 1 bunch cilantro
• For the glaze
• 2 oz Kelly’s Jellys Habanero jelly
• 1 oz lime juice
• 3 oz Tequila
• For the salad dressing
• 3 oz Kelly’s Jellys Habanero jelly
• 5 oz lime juice
• 1/2 cup extra virgin olive oil
• salt and pepper to taste

Directions:
Halve, stone and slice the mangos and avocados lengthwise.

Using a spoon, gently remove the slices from the skin. Reserve 4 slices of each for garnishing the plates. Medium dice the rest of the mango and avocado.

Whisk ingredients for the dressing in a small bowl. Salt and pepper to taste.

In a medium bowl, add mango, avocado and 1 tablespoon of finely chopped cilantro, toss with half of the dressing. Adjust seasoning with salt and pepper.

In a small sauce pan, add ingredients for glaze and reduce until slightly thick. Adjust with a tablespoon of water if nessesary.

Lightly salt and pepper the scallops. In a large skillet, sear the scallops until brown on both sides and just cooked through.

On each plate, make two small mounds of the salad; top with a scallop and drizzle with the glaze. Place one slice of avocado and mango on each plate and add a tablespoon or two of dressing over the slices.

Garnish with a sprig of cilantro and enjoy.