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🍽️ Fried scallops in crispy wonton wrappers with tomato syrup

240 kcal · 30 min · 4 servings

Ingredients

• 40 g dried tomatoes (without oil)
• 600 g red bell peppers (3 red bell peppers)
• 1 tbsp cane sugar
• 2 tbsp white wine vinegar
• 1 egg white
• 1 sprig basil
• 16 wonton pastry sheets
• 2 tsp sesame seeds
• 1 tsp black sesame seeds
• 2 small shallots
• 1 small clove of garlic
• 250 g spinach leaves
• 20 g butter (= 1 tbsp)
• salt
• pepper
• 12 not too large scallops (without shell)
• 1 tsp ras el-hanout
• 1 tsp olive oil

Instructions

1. 1. Place the dried tomatoes in a bowl.
2. 2. Pour boiling hot water over them.
3. 3. Let the tomatoes soak in the water for 15 minutes.
4. 4. Thoroughly wash the bell peppers.
5. 5. Remove the seeds and cut the peppers into rough chunks.
6. 6. Take the tomatoes out of the water and let them drain in a sieve.
7. 7. Chop the rehydrated tomatoes finely.
8. 8. Put the peppers and tomatoes into a food processor or use a hand blender.
9. 9. Blend the vegetables finely by adding a little water.
10. 10. Place the puree into a clean kitchen towel.
11. 11. Tighten the towel and squeeze out the liquid.
12. 12. Catch the released juice in a saucepan.
13. 13. Stir the juice well with sugar and vinegar.
14. 14. Bring the mixture to a boil on the stove.
15. 15. Reduce the liquid over medium heat.
16. 16. Wait until the consistency is syrupy.
17. 17. Let the syrup cool down to room temperature.
18. 18. Separate an egg into yolk and white.
19. 19. Wash the basil and shake it dry.
20. 20. Carefully pluck off 8 nice leaves.
21. 21. Set aside the remaining leaves.
22. 22. Lightly brush 8 wonton wrappers with egg white.
23. 23. Place one basil leaf on each brushed wrapper.
24. 24. Use the yolk for another purpose.
25. 25. Place the remaining 8 wonton wrappers neatly on top.
26. 26. Brush the surface of the top wrappers with egg white as well.
27. 27. Sprinkle sesame seeds over them.
28. 28. Optionally cut the wrappers into rounds.
29. 29. Place the packages on a baking sheet lined with baking paper.
30. 30. Preheat the oven to 200 °C (convection: 180 °C, gas: level 3).
31. 31. Bake the packages until golden brown in a few minutes.
32. 32. Take them out of the oven.
33. 33. Let them cool on a wire rack.
34. 34. Peel the shallots and the garlic.
35. 35. Dice the vegetables finely.
36. 36. Clean the spinach and wash it.
37. 37. Let the spinach drain well.
38. 38. Heat butter in a pan.
39. 39. Sauté shallots and garlic for 2 minutes until translucent.
40. 40. Add the spinach.
41. 41. Let the spinach wilt slightly.
42. 42. Season with salt and pepper.
43. 43. Keep the spinach warm.
44. 44. Heat a cast-iron pan.
45. 45. Season the scallops with ras el hanout.
46. 46. Heat olive oil in the pan until very hot.
47. 47. Fry the scallops over very high heat.
48. 48. Fry each side for 45 to 60 seconds.
49. 49. Place a wonton package on a preheated plate.
50. 50. Distribute the warm spinach on top.
51. 51. Lightly salt the scallops.
52. 52. Place the scallops on the spinach.
53. 53. Cover the scallops with the remaining wonton wrappers.
54. 54. Drizzle the pepper sauce over them.
55. 55. Garnish with fresh basil leaves as desired.

Nutrition per serving

• kcal: 240
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 19 g