Wonton Spoons Appetizer: Smoked Trout & Bay Scallops in Key Lime & Ginger Butter

Serve in wonton spoons that lay flat on a serving tray.

Ingredients:

4 cups Colorado Smoked Trout Fillets, boneless, skinless, soaked in Louis Jadot unoaked chardonnay to remove excess sodium, for 24 hours, then chopped into 1/2-inch pieces

4 cups bay scallops, thawed/fresh

Juice of 12 fresh, organic key limes

2 cups organic ginger root, peeled, washed, finely-minced

5 cups organic, brown rice bran oil butter substitute, melted

1/2 cup organic garlic cloves, peeled, ends trimmed off, finely-minced

4 cups organic, slightly under-ripe, firm, Mexican papaya, fair-wage, peeled, seed removed, diced into 1/4-inch pieces

5 large, organic, fresh shallots, ends trimmed off, two outer layers peeled/removed, washed, finely-minced

5 - 7 TBL organic, cardamom powder

5 - 7 TBL organic, coriander powder

1 TBL finely-ground sea salt, or, to taste (depending upon the smoked trout's saltiness)

3 cups organic, fresh cilantro leaves, stems removed, finely-minced 1/4-inch pieces

*Add cilantro during the last three minutes of cooking.*

Directions:

Sautee and stir together all ingredients, excluding the cilantro. Use medium heat, for approximately 20 minutes. Add the cilantro the last three minutes of cooking time. Check both the bay scallop and trout with a meat thermometer.