• 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

1. Heat 2 inches of peanut oil in large skillet at 325 degrees and fry wontons until crispy (golden but not burnt!)
2. 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.
3. 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.
4. Prepare crème fraiche by placing remaining ingredients in a bowl and stir until well mixed.
5. Place scallops on wonton, then a layer of pancetta, mushrooms on top of pancetta, marsala sauce, and add crème fraiche on top.

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!