Scallops with Mango and Avocado
- 2 cups canola oil, plus 3 tablespoons divided
- 10 wonton wrappers
- Salt, as needed
- 1/2 pound (U20) sea scallops, patted dry
- Freshly cracked black pepper, as needed
- 1/2 mango, small diced
- 1/2 avocado, small diced
- 2 tablespoons coconut milk
- 1/2 teaspoon hot sauce (recommended: Sriracha)
- 1/2 lime, juiced
- In a medium pot, bring 2 cups canola oil to 350 degrees F.
- Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper.
- Fry the wontons in small batches until they are brown and crispy, about 2 minutes.
- Drain on a plate lined with a paper towel and season each with a bit of salt.
- Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat.
- Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste.
- Sear the scallops in the skillet for 3 minutes per side.
- In a medium bowl, combine the diced mango and avocado.
- In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste.
- Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
- To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton.
- Top with a seared scallop and finish with a drizzle of the coconut sauce.
- Repeat with the remaining ingredients and transfer to a serving platter.
canola oil, wonton wrappers, salt, freshly cracked black pepper, mango, avocado, coconut milk, hot sauce, lime
Taken from www.foodnetwork.com/recipes/brian-boitano/scallops-with-mango-and-avocado-recipe.html (may not work)