Cut wonton wrappers into circles slightly larger than the size of your scallops. Heat about 1 inch of oil in a heavy bottomed saute pan and heat over medium-high heat until hot. Fry wonton wrapper until crisp, remove from oil to paper toweling to drain and cool. Set aside.

Pat scallops as dry as possible with paper toweling and set aside.

Combine lime juice, orange juice, soy sauce, sugar, ginger, garlic, and red pepper flakes in a small saucepan. Bring mixture to a boil.

In a small cup mix cornstarch and water, mixing thoroughly.
Add cornstarch mixture to the boiling sauce and stir until sauce thickens. Remove sauce from heat and set aside.

Heat avocado oil in heavy bottomed sauté pan over medium to medium-high heat.
Add scallops and cook 2-3 minutes on each side until browned and cooked through.
Place scallops on reserved wonton wrappers, one scallop per wonton. Spoon sauce over scallops and garnish with chopped green, orange zest, cilantro, and chopped peanuts as desired. Serve immediately with extra sauce on the side.