"Recipes are meant to be shared"...Ann Thibeault

Saturday, October 23, 2010

Lemon Seared Scallops on Wonton Crisps


This is our fourth week of the Weekend Blog Showcase and  I'm showcasing one of my favourite blogs -  Mari's -  Once Upon a Plate.  If you are already familiar with Mari's blog then you already know that her recipes and her photos are spectacular.   And if you haven't found Once Upon A Plate before today, well then you are in for a real treat.  Mari has been blogging now for a couple of years so you will have a lot of catching up to do.

I hope you will join Lori of All That Splatters and me in sharing a recipe from one of your favourite blogs. You will find the details on how to participate at the end of this post.



Moe loves scallops but I don't cook them very often because they are not my favourite.   Recently though I tried Mari's Lemon Seared Scallops on Wonton Crisps using fresh local  Qualicum Bay Scallops. So fresh and sweet that even I loved them.  

 I know that this dish was meant to be an appetizer but we had them as our dinner.   

Lemon Seared Scallops on Wonton Crisps

Source: Mari - Once Upon a Plate

 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.
Enjoy!


  To participate:

Make a recipe from a blog other than your own and post about it, giving credit to the blog you've borrowed the recipe from.  Put the Weekend Blog Showcase logo on your post and sign in to Mr. Linky. Now leave a comment and that is all there is to it!


14 comments:

  1. Ann those look so wonderful...I have not had breakfast yet and I could eat a big plate of those scallops right now...
    Beautiful!

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  2. What a stunning presentation..We are so lucky to all have each other's blogs:)
    Have a wonderful day.

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  3. I never seem to get the right scallops.. they just won't sear and boil instead. Time to invest in some diver's scallops!! Gorgeous recipe!

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  4. I adore scallops and look forward to trying this recipe.

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  5. I LOVE scallops. I will definitely be trying this recipe. Your presentation is beautiful, Ann!

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  6. Your scallops look fabulous!!!

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  7. I made these awhile ago and they are amazing to serve to your guests....an easy!

    Sue

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  8. I LOVE this idea! Going to steal it this very minute!

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  9. These are beautiful! I have scallops in the freezer and am always looking for a new way to prepare them. I'm trying this.

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  10. Ann, the more I read your blog, the more I find myself wanting fresh seafood and angry with the fact that I live in Dallas and not someplace a whole lot closer to the coast. So thank you for the ideas and all the posts of wonderful food, and also, thank you for making me increasingly discontent with my lot in life :)

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  11. Thank you all for commenting.

    Lostpastremembered, Just remember to pat dry the scallops so that they are very dry before putting them into the hot pan. I seared mine in a cast iron pan.

    Rich, I know it is possible to buy halibut and scallops in Dallas. My friend Lori (All That Splatters) buys fresh seafood at either Whole Foods or Central Market. Even if you can't find fresh halibut, the halibut flash frozen at sea is wonderful.

    Ann

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  12. Oh, Ann yours look SPECTACULAR!! Look at that perfect sear you achieved. If only we could get Qualicum Bay Scallops here. Somehow the previously frozen scallops available here can never be blotted dry enough to take a sear as the fresh do. Yummy! And I love your photos.

    Thanks so much for the link back! :) xo~m.

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  13. Rich, Ann is right. There are a few places you should be able to find fresh, quality seafood in Dallas. Central Market is a great resource -that's where I buy just about all of my seafood. Another place my aunt (a foodie above and beyond my caliber, for sure!) told me about is TJ's Seafood, on the SW Corner of Preston & Forest. They also fly their seafood in daily.

    Hope that helps you!


    Lori

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