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


  • 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

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.

September 25, 2016 — Kelly Calabria