Do you want the good news or the bad news?
The bad news is we may not be able to do the show at all. Normally I fund the show myself out of my sorry-ass checking account. Times being the way they are, that’s not a possibility this year. My theatrical co-conspirators and I are planning to put up a fund-raising page on Kickstarter.com, and hopefully we’ll be able to raise the money we need by the Fringe withdrawal deadline in mid-March.
And so, in the coming months you might find cheap and easy casseroles and sandwiches in my galley kitchen as I prepare and scrimp and save for the festival. Hopefully this beautiful and elegant appetizer recipe will tide you over until I can get back to cooking hard-core.
This scallop dish started off the final schmancy-town dinner I made for Mom and Handsome Greg before I threw myself into Fringe last year. Wonton skins are fried and shaped into crispy bowls to carry the seared scallops and spicy-sweet pineapple and cucumber salsa.
Continue reading for the Scallops with Pineapple and Cucumber Salsa recipe
- 1½ cups canola oil
- 8 wonton wrappers
- Salt, as needed
- ½ cup peeled and diced cucumber
- ½ cup diced pineapple, drained
- 1 tablespoon freshly chopped cilantro leaves
- ½ tablespoon finely chopped green onion
- 1¼ teaspoons finely grated lime zest
- Juice of half a lime
- ½ teaspoon finely chopped jalapeno pepper
- ⅛ teaspoon kosher salt, plus more for seasoning
- 8 sea scallops
- 1½ tablespoons olive oil
- In a small mixing bowl, combine the cucumber, pineapple, cilantro, onion, lime juice, lime zest, jalapeno, and ⅛ teaspoon salt. Taste and adjust the seasoning, if necessary.
- In a medium pot, bring 1½ cups canola oil to 350 degrees F. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Use a large spoon to push down the center of the wontons as they fry, creating a bowl shape. Drain on a plate lined with a paper towel and season each with a bit of coarse salt.
- Rinse the scallops and pat them dry. Season them lightly with salt.
- Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden, about 2 to 3 minutes per side. To assemble, place a scallop onto a fried wonton. Top with a tablespoon of the salsa.