Recipe

Scallop And Proscuitto Wontons With Safron Broth Recipe

	Schmeelaf / All my dishes 1 year, 9 months ago Adapted from a old Ken Hom receipe I found in Bon Appetit years ago. It's always a hit although I have modified it after making it so many times. The flavor is rich but subtle. Prep:90m Cook:15m Servings:8	Schmeelaf
	spanishchinese

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Ingredients

1 lb Bay or Sea Scallops

1/2 lb coarsely chopped ground pork or mild pork sausage, sauteed drained of fat and cooled

1/4 lb thick slice of proscuitto, chopped fine

8 fresh water chestnuts, finely chopped.

5 Shitake dried mushrooms, soaked in hot water for 30 minutes, drained, squeezed dry and finely minced

1 medium egg

6 tablespoons finely minced shallots

2 tablespoons dry Spanish Sherry

salt and pepper

2 teaspoons saffron threads

8 cups of chicken stock

1 bunch greeon onions, finely chopped with some greeen left for garnish

Directions

Note: When using wonton skins, make sure that you put the floor side down on your worksurface. You will poach these first in water and when they are all poached you can then add them to the wonderful chicken stock you have prepared or purchased.

Combine first 8 ingrediants. Fry a tiny bit and adjust to taste with salt and pepper.

Place a wonton flour-side down on your workspace and place about 1 teaspoon of the filling in the middle of the wonton. Dip your finger in a bowl of water and moisten the edges. Make sure to seal. Pinch edges and twist into wonton shape. Be careful not to overstuff or your wonton will be doo-doo.

Fill a stock pot with water to boil. Add the wontons in batches and cook until they float to the surface about 30 -45 seconds.

Remove and place cooked wontons on a wax-papered cookie sheet

until ready to add to chicken stock.

Dissolve saffron in 1/2 cup of hot stock. Bring remaining stock to simmer. Stir in saffron. Add the wontons, and heat slowly but throughly for about 10-15 minutes.

Serve with garnish if desired.

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