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

Martha Stewart Living, August 1992


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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