Peanut oil for frying
4 Wonton skins available at Asian markets
4 oz fresh bay scallops side muscle removed
4 oz squid tubes sliced in ¼ " rings
1/8 cup extra virgin olive oil
1/8 cup white truffle oil
3 Tblsp. Fresh lime juice
1/4 cup fresh chopped cilantro + 4 sprigs for garnish
1/4 cup minced red onion
1 medium ripe tomato concassed, and cut into ¼ inch cubes
salt and fresh ground black pepper to taste
In a bowl mix olive oil, ½ the truffle oil, lime juice, cilantro, red onions, tomato concasse and salt and pepper to taste. Place bay scallops and calamari in this mixture and marinate for 30 mins- 1 hour. ( the lime juice will cook the seafood) Vary time according to scallop size
16 pc. Pencil sized asparagus with cut ends trimmed and then blanched in salted boiling water for 1.5 minutes, then cooled in an ice bath.
Lay asparagus flat on a dish or pan and drizzle with remaining truffle oil. Apply some salt and fresh ground black pepper.
Place wonton cup on center of plate. (a little bit of mesclun, field greens, or even purple kale looks nice as a bed under wonton cups.) Fill each cup with appropriate amount of seviche. Place 4 pieces of asparagus around plate at 12, 3, 6, and 9 o'clock. Garnish each cup with fresh cilantro sprig. Serve and enjoy!
For the wonton cups:
Heat oil to 375, insert wonton skin between a 1oz and 2 oz ladle and fry for 2-3 mins or until golden brown.
Drain oil from ladle and place on paper towel. Allow to cool. Separate ladles and leave wonton cup on towel.
Repeat for all 4 cups.