One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
Cooking has taken a bit of a sabbatical in my home, but the kitchen is open again! And what better way to get cooking again than with a simple but delicious recipe. I stumbled upon this recipe at Sweet Paul's: Scallops with chili & honey on a golden wonton. So pretty and the perfect bite. A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton. Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops.
The recipe suggested adding the scallops and the honey at the same time. I tweaked that a bit by browning the scallops first (make sure to pat them dry before adding to the pan), then added the honey, brought the "sauce" to barely a simmer, and finished cooking the scallops through. Finely sliced green onions formed a little bed on the wontons on which to place the scallops and added yet another texture contrast. The whole recipe took just minutes to make, and, truth be told, just minutes to eat... I couldn't help myself!
A fine way to get cooking again, don't you think?!
Scallops with Chili, Honey on Crispy Wonton Serves 4 as an appetizer
4 small wonton sheets
2 tablespoons canola oil
1 tablespoon olive oil
1 teaspoon red chili, finely chopped
4 large scallops, cleaned
2 tablespoons honey
1/2 spring onion, thinly sliced
Heat the canola oil in a pan and fry the wonton sheets until puffy and golden. Drain & cool on paper towel.
Heat the olive oil in a pan, add chili and sauté for 30 sec. Add the scallops and cook for 40 sec on each side until golden. Stir in the honey and bring to a simmer. Add a little salt.
Arrange wonton and spring onions on small plates, and top with the cooked scallops. Drizzle a tiny bit of the honey and chili mixture over, and serve while hot.