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Gingered Scallops in Lettuce Leaves

These well-marinated scallops are gingery tasty, each wrapped in a lettuce leaf.

  • Servings: 40

Source: Martha Stewart Living, August 1992


  • 2 pounds sea scallops, rinsed and dried
  • 1 cup fresh orange juice, strained
  • 1 3-inch knob ginger, peeled and grated
  • 2 tablespoons soy sauce
  • 2 tablespoons dark sesame oil, plus more for cooking
  • 3/4 teaspoon freshly ground pepper
  • Orange zest
  • 40 baby or small lettuce leaves
  • 40 chive stems, left whole or chopped


  1. Remove the small muscle from the side of each scallop and discard.

  2. Combine orange juice, ginger, soy sauce, sesame oil, and pepper in a large bowl. Add scallops and toss to coat well. Marinate for 1 hour.

  3. Remove scallops from marinade with a slotted spoon. Reserve marinade.

  4. Heat a saute pan or iron skillet over medium heat. Rub with a small amount of sesame oil. Add a single layer of scallops 1 inch apart. Cook about 3 minutes on each side, until brown and crisp. Repeat until all scallops are cooked, washing and re-oiling pan between batches.

  5. Pour reserved marinade into a small saucepan and bring to a boil. Simmer until slightly thickened, about 1 minute. Pour over scallops and let cool.

  6. Garnish each scallop with orange zest, wrap with a lettuce leaf, and tie with a chive; or simply arrange each scallop on a lettuce leaf, sprinkle with orange zest and chopped chives, and serve.

Cook's Notes

If you prefer, you can thread the scallops on skewers and grill rather than saute them.

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