Lemon-Seared Scallops on Wonton Crisps
~ For Two
1 tablespoon butter
2 teaspoons olive oil, or other flavorless vegetable oil
4 scallops, cleaned and trimmed (The small Bay scallops don't work well for this recipe)
1 scallion (green onion), thinly sliced or slivered
4 wonton wrappers
vegetable oil for shallow-frying
First make the crispy wontons:
With a 2-inch to 2 1/2-inch round cookie cutter, cut each wonton into rounds. Discard trimmings. Heat 1/3-inch of vegetable oil in a pan over high heat. Fry wontons in two batches until golden and crisp. Remove from pan and drain on absorbent paper. Set aside.
When ready to serve ~ Sprinkle a little green onion on each crisp wonton then proceed with searing the scallops:
Sprinkle the scallops with salt and cracked pepper. Over high heat, heat butter and olive oil in a frying pan, add scallops, turn after 20 to 30 seconds and add lemon zest. Allow to cook on second side for another 20 to 30 seconds.
Place one scallop on each prepared wonton; spoon a little of the pan juices over each scallop, garnish with finely grated lemon zest (use your microplane!)
Serve immediately with pre-dinner drinks.
Recipe adapted from Donna Hay
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