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Seared Scallops on Won Tons with Marasala Mushrooms, Herb Crème Fraiche and Pancetta

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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 Marsala sauce: 1/4 cup Marsala
1 8 oz package of fresh mushrooms, 20 slices of pancetta or center cut bacon if pancetta is not available
For the crème fraiche: 8 oz crème fraiche
3 sprigs of fresh dill, finely chopped, 4 tbsp fresh chives, finely chopped, Salt & pepper

Heat 2 inches of peanut oil in large skillet at 325 degrees and fry wontons until crispy (golden but not burnt!)

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.

Deglaze pan with 1/8 cup marsala cooking wine. Reduce until half of original amount of Marsala. Add mushrooms and cook another 5 minutes. Remove sauce from pan and set aside. Remove mushrooms into a separate dish and set aside. Add pancetta and cook through in sauce pan.

Prepare crème fraiche by placing remaining ingredients in a bowl and stir until well mixed.

Place scallops on wonton, then a layer of pancetta, mushrooms on top of pancetta, marsala sauce, and add crème fraiche on top.

Pairs Well With


This was a recipe I found online but it was a bit bland so we added some suace and other elements to jazz it up. We had it Christmas Eve and it was wonderful!

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