Dessert Wontons

Saturday night, we came back from the beach with a special something-something. A pound of fresh scallops - my favorite!!

We stopped by this secret "hole-in-the-wall" spot, Kool-Ice, right off the highway on the way back from the beach in Cambridge, MD. They have all sorts of fresh seafood and the scallops are incredible.

We started by whipping up a simple red wine mustard vinaigrette using the Vita-Mix 5200 Blender. We added some sauteed shallots after blending. This blender makes it so freakin easy.I prepared a simple red and white endive salad topped with toasted pecans and the vinaigrette.For the scallops, I seasoned half with pepper and the other half with Old Bay - then seared them in extra virgin olive oil over medium-high heat. I left them on the first side for about 5 mins, then only about 2 mins on the other side.A close-up of the seared crust - yummm.Steamed brussels sprouts on the side which we topped with sea salt, black pepper (Kevin was sprinkling while i snapped the photo), and some of the mustard vinaigrette. After this delicious dinner, I decided I wanted to try and come up with some sort of dessert. I looked into my empty fridge and saw wonton wrappers that needed to be used up.

I also found ricotta, almond butter, and semi-sweet chocolate chips. Figured it couldn't be a bad combo.

Smear a little almond butter on the wonton wrapper, top it with a small spoonful of ricotta, a few chocolate chips and then a tiny drop of agave nectar.Wrap those up and spray the baking dish and the wonton with PAM. Stick them into a pre-heated oven (350) for about 10 mins or right until the tips are starting to brown.oh man. I only made four of them at first because I didn't want to waste ingredients if they were horrible. After Kevin and I each ate 2 of them - we decided we had to make more. They were THAT good.

We had a great day today (Sunday) - went for a 4-5 mile trail run with Oscar and then watched football at a friend's house. I dont want to go back to work tomorrow!