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).
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