| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 25 min |
| Cook: | 16 min |
| Yield: | 10 pieces |
| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 25 min |
| Cook: | 16 min |
| Yield: | 10 pieces |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 373 |
| Total Fat | 33 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 208 mg |
| Serving Size | 1 of 14 servings |
| Calories | 373 |
| Total Fat | 33 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 208 mg |
Reviews
I have made this a few times and it is always a favorite!
This is an excellent dish! So good and so perfect for summer. I served this as a lunch entree.
I did make one alteration. Instead of the fried wontons, I used Tostito’s w/Hint of Lime.
I did make one alteration. Instead of the fried wontons, I used Tostito’s w/Hint of Lime.
Brian has done it again!! Absolutely scrumptious and so easy to make. Thank you Brian!!!
Everyone raves about this one. I use sushi grade tuna instead of the scallops. It’s fantastic!!
This lovely recipe had me excited while eating it too.. Yes, make this! For all I knew I was on a beautiful warm carribean beach indulging on these perfect little gifts sipping on a pina colada..
Enjoy, God bless and love. Thanks brian.
Enjoy, God bless and love. Thanks brian.
This recipe was awesome! It was easy to make and was absolutely delicious! I made them for a dinner and they were a big hit. Will definitely be making this one again. THANKS BRIAN!
These are just divine…. They are a nice bite sitting on the crispy wonton. I have now made these twice and everyone loves them even the pickiest of eaters. Nice starter to most meals. LIght and tasty. Will make a staple in most summer partys
This is one of the most amazing things I’ve ever eaten! The different tastes and textures are incredible – the crispy wonton, the cool mango, creamy avocado, tender scallop, and then the heat from the Sriracha. Make this, you’ll LOVE it!
Made this dish for a family get together and everyone loved it! By the time I got outside there was only one left. Not hard at all to make and have a very refreshing taste.