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Seared Scallops on Won Tons with Lemon-Dill Creme Fraiche


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Ingredients You'll Need

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


Directions

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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