Scallop Appetizer

Scallop Appetizer

                        Vegetable oil

                        Won ton wrappers

1 Tbsp.           Butter

1/2                  Leek, sliced fine

1 cup              Edamame, soybeans, shucked*

1 Tbsp.           Robert Rothschild Farm Lemon Wasabi Sauce

                        Salt and pepper to taste

                        Olive oil

1 lb.                Sea scallops, large

                        Salt and pepper to taste


Heat oil in a large frying pan or a deep fryer. Cut won ton wrappers into 2-inch squares and add to hot oil. Fry until crispy and golden brown, then remove and place on paper towel to drain and cool. Heat butter in a sauté pan. Add leeks, sauté until tender and remove from pan. Meanwhile, place edamame in boiling water and cook for approximately 6 - 8 minutes. Pour edamame in a sieve to drain all water. Place edamame, Lemon Wasabi Sauce and salt and pepper in a food processor and process until smooth. Brush scallops with olive oil on both sides and season with salt and pepper. Grill 1 - 2 minutes on both sides on a hot grill. To assemble, spread edamame puree onto fried wontons. Place a grilled scallop on each wonton. Finish with some sautéed leeks on top of each scallop.


*If you can’t find edamame, substitute peas or lima beans.