Seared Scallops on Won Tons with Lemon-Dill Creme Fraiche
For won tons:
Peanut oil for frying
20 won ton skins
For the scallops:
1 lb (10-20) sea scallops, dried
Olive oil for searing
For the creme fraiche:
8 oz creme fraiche
3 sprigs of fresh dill, finely chopped
2 lemons, juiced
1/2 pkg of chives, finely chopped
Salt & pepper
Heat 2 inches of peanut oil in large skillet at 325 degrees and fry wontons until crispy.
In another large skillet, on medium-high heat, add enough olive oil to coat bottom of pan.
Add scallops to skillet and pan sear on each side for 2 minutes.
Do not move scallops while searing- this allows them to cook evenly.
Remove and set aside.
When cool, cut scallops in half, horizontally.
Prepare creme fraiche by placing remaining ingredients in a bowl and stir until well mixed.
Place scallop on wonton and add creme fraiche on top.
Pairs Well With
I found this recipe online and it is amazing!