Rosie Makes Shrimp And Scallop Moreovers On A Half Shell.

Once again, I find myself in a quandary.
I have leftover Crab Rangoon filling and leftover scallops.
Looks like a case for Seafood Moreovers!

Rinse the scallops and pat dry.

Sear over high heat in unsalted butter and peanut oil.

Place on a scallop shell.

Spoon the Crab Rangoon mixture over top.

Spoon the Dressing over top.

2 TB mayonnaise

3/4 tsp wasabi paste

1 tsp sriracha sauce

Mix all together.

Grate Parmesan cheese over top.

Place under a broiler until cheese is lightly browned and bubbly.

Sprinkle scallions over top.