Seafood Won Ton Soup

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   TO MAKE THE WONTONS:

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   Place the scallops in a food processor.

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   Blend the scallops into a coarse puree.

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   Blend in half of the egg yolk (discard the remaining yolk).

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   Transfer the scallop puree to a medium bowl.

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   Stir the shrimp, cabbage, 1 tablespoon of soy sauce, 1 teaspoon rice wine, 1/4 teaspoon sesame oil, oyster sauce, 1 teaspoon ginger, red pepper flakes,(if using) and garlic into the scallop puree.

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   Lightly dust a baking sheet with cornstarch.

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   Place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.

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   Lightly brush the edges of the wonton wrapper with a little water.

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    Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.

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    Moisten 2 folded corners with water then bring the corners together and press firmly to adhere.

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    Place the wonton on the prepared baking sheet.

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    Repeat with the remaining wrappers and shrimp mixture.

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    TO MAKE THE SOUP:

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    Place the stock in a medium pot and bring to a boil over high heat.

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    Add the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 teaspoon ginger, red pepper flakes(if using) and 1/2 teaspoon sesame oil to the stock.

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    Reduce the heat to a rolling simmer and add the seafood won tons.

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    Allow to cook for approximately 4 minutes or until the filling is cooked through.

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    Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.

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    Enjoy!

* Per serving · 4 servings · Values may vary.