1cup baby scallops, rinsed and drained ( about 8 ounces)
2cups half and half
1 1/2cupAsiago cheesegrated
2cupsshrimp medium, peeled, shelled and deveined cooked
6ouncesclamschopped, well drained
oil for frying
In a large skillet, melt 1 tablespoon butter. Add scallops and stir-fry over high heat until just cooked through; set aside in a bowl. In the same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-ana d-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams.
Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350-degree oven for about 15 minutes, until the top is golden brown. Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees. Fry 3 or 4 wonton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into a baked sea-food appetizer. NOTE: If you don't feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.