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Appetizers | |
| 3/4 cup mayo 1 tsp rice vinegar 1 Tbsp sugar 1 Tbsp sriracha (or more if you like it real spicy) 1 clove garlic, smashed and minced 1/8 tsp sesame oil (not toasted sesame oil) 1/2 lemon, juiced (note you can do any combination of the below fish) 4 oz Dungeness Crab 4 oz Bay Scallops 4 oz Oregon Bay Shrimp 2 scallions, finely chopped 1 tsp toasted sesame seeds 1 pack wonton wrappers | |
| 1. Mix together mayo, vinegar, sugar, sriracha, sesame oil, garlic, and lemon juice. Refrigerate for 30 minutes. 2. Next, heat a couple inches of canola oil in a deep-edged pan on your stove top until it reaches about 325 degrees. Carefully fry wonton wrappers until golden and crunchy. Rest on paper towels. 3. Prep your seafood. Rinse the scallops and remove the little side-muscle - this is not 100% necessary on bay scallops, but I do it as the muscle is a little tough and I prefer to remove them. They are tiny white tags you will see on the sides of each scallops. Just pinch them off with your fingers. Next, rinse the shrimp and pat those dry. Last, place the crab in a kitchen towel and squeeze out all of the excess moisture. Once the crab is completely dry, place it aside. 4. Turn your oven broiler on and place your oven rack two levels from the top. Next, line a sheet tray with aluminum foil. Bonus points if you have scallop shells to bake the dynamite in (gorgeous presentation!) but if not, little oven-safe ramekins or dishes will work just as well. Line four of them up on the sheet tray. 5. Toss your seafood mixture with three-quarters of your dynamite sauce and spoon it evenly into each shell or dish. Top with remaining dynamite sauce and place in oven. 6. Watch closely over about 5-7 minutes and as soon as they are bubbling with starting to turn golden brown on top, they are done, so pull them out! 7. Garnish each dynamite with a sprinkle of scallions and toasted sesame seeds. Serve immediately with wonton chips. Enjoy!! | |
Unrated | |
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