4 tablespoons butter

1 cup baby scallops, rinsed and drained (about 8 oz.)

3 tablespoons flour

2 cups half and half

1 1/2 cup asiago cheese

2 cups medium, peeled, shelled and deveined cooked shrimp

6 oz. can chopped clams, well drained

1 to 2 tablespoons grated Parmesan cheese

Oil for deep frying

1/2 of a 12 ounce package won ton skins

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat.

Whisk in flour until smooth and bubbly. Cookand stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil.  Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago cheese, stirring until melted. Stir in the scallops, shrimp and  clams. Spoon into a 9 inch glass pie plate. Sprinkle with the  Parmesan cheese. Bake in a preheated 350F degree oven for about 15 minutes, until the top is golden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375F. Fry 3 or 4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into baked seafood appetizer.

4  Servings