Scallop Lettuce Wraps with Yogurt Sauce
BLEND No.60 CREATIVE RECIPE
Thanksgiving is so much more than just a meal. It is an occasion for family and friends to gather and visit the day unlike other days. I believe it is so important to create a convivial environment with simple bites that are light and healthy that before the big meal. This amuse-bouche is light and healthy with a nice crunch from the lettuce wrap and packed with flavor and color. This won’t spoil anyone’s dinner!
Serves 10 - 20
RECIPE INGREDIENTS
- 3T Blend No.60, From Refrigerator
- 20 Scallops
- 2T Olive Oil
- 5 Baby Romaine Lettuce, Enough to make 20 Wraps
- ½C Strained Yogurt
- 1T Blend No.75, From Refrigerator
- 1 Persian Cucumber, Grated
- 2T Lemon Juice, Freshly Squeezed
- D Sea Salt and Pepper, Optional
- 10 Cherry Tomatoes, Halved Roasted
- 1bu Mint, Small Leaves Separated or Julienned
- ½C Slivered Pistachios, Optional
DIRECTIONS
- In a mixing bowl, add scallops and 3T Blend No.60 in oil, stir to coat, cover and refrigerate for 1 hour
- In a mixing bowl combine yogurt, Blend No.75 in oil, cucumber, salt and pepper, set aside
- Bring scallops to room temperature
- Heat oil in wok and sauté scallops for 1-2 minutes based on their size, do not over crowd
- Take each lettuce leaf and shape them into a small wrap
- Place one scallop, top with yogurt sauce and one half tomato
- Top with mint and pistachio and serve