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
Remove the small muscle from the side of each scallop and discard.
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.
Remove scallops from marinade with a slotted spoon. Reserve marinade.
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.
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.
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.