So pretty and the perfect bite.  A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton.  Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops.

The recipe suggested adding the scallops and the honey at the same time.  I tweaked that a bit by browning the scallops first (make sure to pat them dry before adding to the pan).