- 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.