scallops

scallops with chili, honey and wonton

a little sweet, a little spicy. the perfect combination.

great way to start a meal.

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.


salt
1/2 spring onion, thinly sliced

heat the canola oil in a pan and fry the wonton sheets until puffy and golden.
let them cool off on kitchen paper.
heat the olive oil in a pan, add chili and sauté for 30 sec.
add the scallops and honey.
cook the scallops 40 sec on each side.
add a little salt.

arrange wonton and spring onions on small plates, add the scallops.

drizzle the honey and chili mixture and serve while hot.