Corny Crusted Scallops

Some days I feel like I should be on the show Chopped on Food Network...but knowing me, I'd cave under pressure and not be able to think! Well, so I had a pound of frozen scallops, and never cooked them before. I also had a little Kix cereal left in the HUGE box in my pantry, and it wasn't enough for a serving. So I put on my thinking cap, and came up with this:

Corny Crusted Scallops
1lb thawed, rinsed, and patted dry scallops
1 TBSP olive oil
3/4 cup Kix cereal
15 plain corn tortilla chips
1/2 cup toasted walnuts
1 tsp dried thyme
1/2 tsp ground black pepper
***Drizzle scallops with olive oil and mix until all pieces are coated. Blend remaining ingredients (all dry) in food processor until you have fine crumbs. Place crumb mixture in a large zipper top bag. Toss the oiled scallops in with crumb mixture until evenly coated. Then place scallops on a lined cookie sheet, and bake at 475 degrees for about 10 minutes, turning halfway through.

Asian Vinaigrette Reduction
2 TBSP brown sugar
1 TBSP honey
1/4 cup seasoned rice vinegar
2 TBSP soy sauce
1/2 - 1 tsp ground ginger (depending on tastes)
1 tsp ground garlic
1 tsp dried thyme
!! I totally MEANT to add the zest of a half of an orange to my sauce, but forgot...so if it sounds good to you, by all means ADD IT!!
Bring all ingredients to a boil in a small saucepan. Simmer and stir until reaches a syrupy consistency. Drizzle LIGHTLY over scallops just prior to serving. This sauce would be nice over salmon (any fish really), chicken, or pork chops. ENJOY!!