Asian Scallop Lettuce Wraps

photo 5Lately, it seems that I’ll put just about anything into a lettuce wrap.  (In fact tonight, my husband and I whipped up some scrumptious buffalo chicken lettuce wraps with a rotisserie chicken from the store!)  I just love that it is a healthy alternative to a carbohydrate heavy wrap, and it is a fun weekday dinner option!  While I used to be a strict romaine lettuce girl, I discovered how great Boston lettuce can be for wrapping this weekend after a trip to my local farmer’s market.  The leaves are also lighter since they don’t have the same ribbing as romaine, which saves precious ounces for your fillings!  Tonight, I’m sharing  my recipe for delicious & easy asian scallop lettuce wraps.  Hope you enjoy!

Asian Scallop Lettuce Wraps

  • 1/4 cup scallions
  • 1 lb scallops
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 tablespoon chopped garlic
  • 1 tablespoon grated ginger
  • several pieces of Boston lettuce for wrapping
  • spritz of cooking oil for searing

Combine everything except the cooking oil and lettuce in a zip lock bag and refrigerate.  I recommend marinating your scallops for no less than 30 minutes to as long as a few hours.  The longer they marinate, the deeper the flavor.  I used a heavy cast iron skillet to sear the scallops because it was the largest pan I had.  It also retains great heat, but really any pan will do.  Preheat the pan on medium-high heat, adding a  spritz of cooking oil so that the scallops don’t stick.  Sear for 1 1/2-2 minutes per side, depending on the thickness.  (Pre-surgery, I would never sear scallops in anything less than an equal mixture of butter and oil – the butter for flavor and the oil so that you can cook on a higher temperature.  But, 1 tablespoon of oil has 119 calories!  Using a cooking spray helps cut back on these empty calories.  Moreover, since you are marinating the scallops you really don’t need the butter for flavor.)  After taking the scallops out of the pan I poured in the remaining marinade liquid and let it boil and reduce.  Pour the liquid over the scallops to add some great flavor.  Serve in Boston lettuce cups with some fresh scallions for garnish.  Here are some pictures of the cooking process.

photo 1_Fotor_Collage

 

xo – SavvySleever

This entry was posted in Food.

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