Made with Kelly’s Habanero Pepper Jelly
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.