• Cooking Time:
  • Servings:
  • Preparation Time:


  • About 1 gal. water
  • 3-4 bay leaves
  • 1 dried chili
  • Sprig of rosemary
  • 2 whole cloves
  • Fresh herbs of any kind…just to flavor the water
  • 12 wonton skins
  • 6 T butter*
  • 6 T olive oil*
  • 1 large onion, julienned
  • 2 T garlic, mashed and minced
  • 1” fresh ginger - mashed to paste
  • 36 fresh pea pods - julienned
  • 1 Red sweet pepper - julienned
  • 8 shrimp
  • 8 sea scallops
  • 6 grape tomatoes, cut in half
  • 1 large bag mixed baby greens
  • *for lower fat, substitute any or all with broth...1 T at a time...


  • Cook wonton in flavored water till tender - then 1-2 minutes more.
  • Run water on a cookie sheet - dump it out, but do not dry.
  • Drain wonton noodles - do not rinse - immediately separate on cookie sheet.
  • Roll each noodle tightly, cigar style, from straight edge, not corner.
  • Separate on cookie sheet - not touching
  • Cover with saran and then with a towel to help retain heat.
  • In a large skillet, heat oil and butter.
  • Add onion and saute till just starting to turn brown.
  • Add garlic, ginger, scallops and pea pods and peppers.
  • Saute till peppers are starting to soften.
  • Add shrimp and tomatoes - saute till seafood is just cooked.
  • Put 3 noodles in each serving dish.
  • Add greensto skillet, all at once - stir and turn to coat completely.
  • When greens glisten and wilt slightly, spoon over noodles and serve.


Shrimp, Scallops, mesculin mix and a hearty noodle...all combine for a tasty dish.

Categories: Appetizer  Main Dish  Pasta  Salad  Shellfish  Stove  Vegetable 

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