For this recipe we use scallops as the main ingredient. We take scallops and place onto a paper towel and use another paper towel dry it off. We set the scallops to the side and prepare the mixture that we are going to use to coat the scallops with. In a bowl we add black pepper, paprika, cayenne pepper, parsley flakes and breadcrumbs and mix. Once that is done, we use an egg for coating and dip the scallop in the gg and the mixture we created. We coat the scallops and place on a baking sheet with sprayed butter and place it in the toaster oven set to three hundred and seventy-five degrees for about twenty minutes. In the meantime, we prepare some white rice that we clean and add adobo seasoning, parsley flakes, water and vegetable oil and place it in our rice cooker. We then place it onto a plate with white rice and place the crispy baked scallops around while spreading chipotle sauce around the plate for dipping and taste. We also garnish the dish with parsley flakes and serve.