SPICY SCALLOP CAESAR WRAPS
Cajun-seasoned scallops to balance against the cool crunch of the lettuce and the creaminess of the homemade Caesar salad dressing, served on a warmed soft shell. We've all heard of the Chicken Caesar Wrap, why not a Cajun Scallop Caesar Wrap?
Provided by Lisa G Cooks
Categories Main
Time 16m
Yield 4
Number Of Ingredients 5
Steps:
- To assemble, lay some of the lettuce of each shell, top evenly with 4-5 Spicy Scallops, then top with the tomato, and then some of the Homemade Caesar Dressing (to your preference).
BACON WRAPPED SCALLOPS WITH SPICY MAYO
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield about 20 to 25 appetizers
Number Of Ingredients 10
Steps:
- Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
- Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
- To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
SPICY SCALLOP LETTUCE WRAPS
Make and share this Spicy Scallop Lettuce Wraps recipe from Food.com.
Provided by nikki ciciretto
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch scallops in boiling water for 10 minutes. Remove and place in ice bath.
- Marinate scallops with 2 tsp cornstrch, egg white, and salt andpepper; set aside 30 minutes.
- Mix together soy, remaining cornstrach, and 1 tsp water.
- Heat oil; cook vegetables 2-3 minutes.
- Add scallops and cook 1 minute before adding sauce mixture; stir till thickens.
- Place the scallop mixture in a lettuce leaf with bean sauce. Eat and enjoy.
Nutrition Facts : Calories 67.6, Fat 1.5, SaturatedFat 0.2, Cholesterol 4, Sodium 41.1, Carbohydrate 9.8, Fiber 2, Sugar 2.5, Protein 4.9
SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
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SEARED SCALLOP LETTUCE WRAPS WITH CASHEW BUTTER SAUCE
From giveitsomethyme.com
5/5 (2)Total Time 30 minsCategory Appetizer, Main Course, SnackCalories 330 per serving
- Blend all ingredients in a high-powered blender for 20 seconds until smooth. Makes about 1 cup. (Can be made 3 days ahead. Cover and chill. Let come to room temperature before using.)
- Thoroughly dry scallops with paper towels or a dishtowel. The scallops need to be dry. If they’re wet, they will not sear. There will be a puddle in your pan and the scallops will steam.
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