Spicy Scallop Lettuce Wraps Recipes

BAY-SCALLOP PO' BOY WITH SPICY MAYO

Steps:

• In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
• In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
• In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
• Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

SPICY CHICKEN LETTUCE WRAPS

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.

SPICY SCALLOP CAESAR WRAPS

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).

SPICY CHIPOTLE LETTUCE WRAPS

Steps:

• Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
• Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
• Spoon filling into lettuce leaves.

BACON WRAPPED SCALLOPS WITH SPICY MAYO

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 SCALLOP LETTUCE WRAPS

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.