Dip a horn mould in oil. Roll the wonton paper around it and seal the joint with the whipped egg. Heat the frying oil to 170 degrees C. Fry the wonton paper until golden. Take it out and leave to cool until it releases the mould. Repeat the process with the remaining wonton papers. Mix the scallops, basil, shallot, chilli and sesame oil. Add the salt, pepper and a little lime juice to taste. Fill the cornets and serve.