Your Local Bites

Salt Creek Grill’s Blackened Scallops with Mango & Papaya Salsa

We are thrilled to kick off our new Featured Chef Recipe Series with Princeton’s Chef Jason Hensle. Each week (I hope) we will bring you a new and exciting recipe from New Jersey’s finest chefs. If you have a favorite restaurant and would love to try one of their recipes at home, send them a link to this post and encourage them to share one of their specialties with Jersey Bites’ readers.

Exectuive Chef Jason Hensle

Known for serving up creative recipes from Salt Creek Grille Princeton‘s unique natural mesquite wood grill, Hensle specializes in putting a new spin on traditional favorites, like Kobe beef sliders and the restaurant’s famous double cut pork chop. He’s passionate about using fresh, quality ingredients to create simple recipes that bring out a dish’s full natural flavor, without heavy sauces or complex tastes. His Blackened Scallops with Chilled Mango & Papay Salsa offers a delicious balance of fresh ingredients and flavor with the spicy bite of the blackening seasonings and the cool, sweet tastes of the mango and papaya salsa. Enjoy.

Blackened Scallops with Chilled Mango & Papaya Salsa

5 fresh U/10 Day boat dry scallops
1 ounce Blackening seasoning
2 ripe mangoes diced
1 ripe papaya diced
½ red onion small dice
1 pinch paprika
2 Tblsp Olive oil
2 Tblsp Rice wine vinegar

Combine all diced ingredients and liquid let marinate for 3 hours

Place cast iron skillet on stove top for 20 minutes before starting preparations
Season scallops with blackening spice both sides
Place scallops in pan for 3 minutes for each side

Top with salsa and serve.

Salt Creek Grill
Princeton Forrestal Village
One Rockingham Row
Princeton, NJ 08540

Dining Style: Casual Elegant
Cuisine: Steak, Seafood
Menu: View menu on restaurant’s website
Price: $31 to $50
Website: http://www.saltcreekgrille.com
Phone: (609) 419-4200
Hours of Operation: Monday-Saturday:
Lunch: 11:30am
Dinner: 4pm
Sunday: Sunday Brunch: 11am-2:30pm, Dinner: 3pm
Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa

Thursday, March 12th, 2009, by Deborah Smith, Executive Editor and is filed under "Featured Chef Recipes ". You can leave a response here, or send a Trackback from your own site.