Curried Scallop Wonton Cups Recipe

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Cumin and curry add fabulous flavor to these seafood cups. In place of the scallops, I've also used shrimp, crab, chicken and turkey.—Pam Norby, Amery, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 36 servings

Ingredients

  • 36 wonton wrappers
  • 3/4 pound bay scallops
  • 1/2 cup mayonnaise
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon mango chutney
  • 1 teaspoon minced fresh gingerroot
  • 1/4 to 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

1 appetizer equals 56 calories, 3 g fat (trace saturated fat), 5 mg cholesterol, 82 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. Press wonton wrappers into greased miniature muffin cups, forming a cup. Bake at 350° for 8-9 minutes or until edges are golden.
  2. Meanwhile, wrap scallops in paper towels. Microwave on high for 2-1/2 to 3 minutes or until firm and opaque.
  3. In a small bowl, combine the remaining ingredients; stir in scallops. Spoon into wonton cups. Serve immediately. Yield: 3 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Curried Scallop Wonton Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p34

Nutritional Facts

1 appetizer equals 56 calories, 3 g fat (trace saturated fat), 5 mg cholesterol, 82 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

This recipe pairs well with a light white wine.

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