Rice Crispy Encrusted Scallops...really????

This might sound a bit wacky, but guests absolutely LOVE it. You have got to try this recipe!

Rice Crispy Encrusted Scallops with Grilled Asparagus and Melon (Appetizer to serve 4)

Ingredients:
8 Large Sea Scallops (U/10)
1/2 cup Rice Crispies

1/3 of melon (honeydew or canteloupe)

12 Asparagus Spears
1/2 bunch parsley-chopped

Egg wash (beaten egg in bowl)
Extra Virgin Olive Oil

Prep hot grill /Have blender handy
Chef note: Only use very fresh dry-packed scallops, nothing soaked in "treated liquid".

Method for purees:

• Cut asparagus spears in half and place on hot grill. Cook only 1/2 way through. Set aside
  
• Place melon pieces on grill until slightly limp. Remove and set aside.
  
• Cut tips off 6 asparagus spears. Place stalks in blender and puree until smooth. Season with salt & pepper. Set aside.
  
• Rinse blender. Place melon pieces in blender (no rind). Puree until smooth. Season with salt & pepper. Set aside.
  
  Method for scallops:

From scallops, remove tough ligament if still attached. Rinse and pat dry.

Coat the flat sides of each scallop with Rice Crispies. Brush with egg wash. Keep sides clear of Rice Crispies. Secure the coating by patting down with hands.

Place a skillet on medium high heat. Heat 1 tsp of oil. Sear the flat sides of scallops only until golden in color.

If they need to cook more, place them on baking sheet and bake in oven at 350 degrees until preferred doneness. Note 2-3 minutes = medium rare.

In bowl, toss remaining asparagus spears with a little EVOO and 1/2 the parsley.

To Plate:

Spoon some asparagus puree on the center of each plate.

Place the asparagus spears on top of puree.

Spoon the melon puree all around, as garnish design

Place scallops on top of asparagus. Drizzle with a little EVOO. Sprinkle with parsley. Serve & enjoy.