-
1
Heat a non-stick pan with the olive oil over high heat. Add the corn kernels and cook until browned. (For a shortcut, just use a bag of Trader Joe's roasted corn) Remove from heat and allow to cool.
-
2
While the corn is roasting, chop up the two peppers and the cabbage into small pieces.
-
3
Pre-heat oven to 475* and place the shrimp and scallops in one layer on a baking pan. Sprinkle with the sesame oil and garlic powder, stir well, then cook until done, about 7 minutes. Carefully remove the pan from the oven, drain and reserve the liquid from the pan. Immediately place the shrimp and scallops in a bowl, and refrigerate to cool. Lower oven setting to 350*
-
4
Make the dressing* Put the apricot preserves in a microwave-safe bowl and microwave until melted, about 30 seconds on high power. Mix the remaining ingredients into the melted preserves, then using an immersion blender, blend until emulsified. Set aside.
-
5
Add the vegetables to the cooled shrimp and scallops. Toss well. Add the avocado and almonds, then top with the dressing and toss well again. Allow to chill at least 20 minutes before serving.
-
6
Make wonton crisps by cutting the eggroll wrappers into strips, and spraying lightly with cooking spray, then baking at 350* until browned and crispy.
