Instructions

1. In heavy cooking pan over medium heat, heat cooking oil until very hot.
2. Trim corners off won ton wraps.
3. One at a time, using tongs, briefly fry won tons on each side by submerging in hot oil; while they cook, fold in half with tongs and hold so they retain folded shape.
4. Fry until crisp.
5. Remove to paper towel to cook.
6. In shallow cooking pan over medium heat, melt butter; add garlic.
7. Sprinkle scallops with rock salt and freshly ground black pepper.
8. When pan is hot, add scallops in single layer.
9. Let cook about 2 minutes on each side until carmelized and brown. Do not overcook.
10. Remove scallops from heat; allow to cool slightly, and then slice into thin strips.
11. With heat remaining in scallops pan, wilt cabbage slightly until soft.
12. In medium bowl, mix scallop slices, cabbage, cilantro, onion, and tomatoes.
13. Toss with 1 Tbsp. extra virgin olive oil.
14. To serve: Stuff each won ton shell with scallops mixture.
15. Top with avocado slices.