4 tablespoons butter
1 cup bay scallops, rinsed and drained (8 oz)
3 tablespoons flour
2 cups half and half
1−1/2 cups asiago
2 cups medium, peeled, deveined cooked shrimp
1 6 oz. can clams, well drained
1 to 2 tablespoons grated Parmesan cheese

oil, for frying
1/2 12 oz. package won ton

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. Cook and stir 1 min. Whisk in half−and−half and continue
whisking until mixture comes to a boil. Boil 1 min, whisking, until bubbly.
Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the
scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with
the Parmesan. Bake in a preheated 350 deg. oven for about 15 min., until the
top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375
deg. Fry 3−4 won ton skins at a time, a few seconds on each side, until just
golden. Drain on paper towels. Use won tons as chips for dipping into baked
seafood appetizer. Note: If you don't feel inclined to fry the wanton skins
to make chips, the seafood appetizer is also delicious with tortilla or pita
chips or crackers.