Source: Los Angeles Times

4 tablespoons butter
1 cup baby scallops, rinsed and drained ( about 8 ounce)
3 tablespoons flour
2 cups half-and-half
1 1/2 cups Asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
1 (6 ounce) can chopped clams, well drained
1 to 2 tablespoons grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package wonton 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. Cook and 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 350 degree F oven for about 15 minutes, until the top is golden brown.

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

NOTE: If you don't feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.