More Great Recipes: Main Dish | Shellfish

Seared Scallops on Won Tons with Lemon-Dill Creme Fraiche

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Member since 2006

Serves | Prep Time | Cook Time


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.

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