Seared Scallop Lettuce Wraps with Cashew Butter Sauce

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Seared Scallop Lettuce Wraps with Cashew Butter Sauce! There’s nothing like tender scallops dusted with sweet and smoky spices perfectly seared and nestled in crisp lettuce then drizzled with a silky, Asian-inspired sauce. Talk about one mouthwatering 30-minute dish!

Have you ever had a craving you just couldn’t shake? Well this is the result of exactly that. I had scallops on the brain and it just had to come to fruition. Needless to say, this made the fam pretty happy, too. 🙂

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Seared Scallop Lettuce Wraps w/ Cashew Butter Sauce – tender scallops dusted with sweet and smoky spices perfectly seared and nestled in crisp lettuce & drizzled with a silky, Asian-inspired sauce. Done in 30-minutes! #searedscallops #searedscallopshealthy #searedscallopscastiron #lettucewraps #lettucewrapshealthy #asianlettucewraps #healthydinners #skilletrecipes #quickandeasydinners #giveitsomethyme | giveitsomethyme.com

How to Make Seared Scallop Lettuce Wraps

What actually got the gears turning, is this eye-catching bouquet of beautiful greens my mom picked up for me from a local NJ farmer. Lettuce wraps were the first thing to come to mind, and filling them with tender caramelized scallops was the perfect solution.

Fresh Lettuce for Scallop Lettuce Wraps

Giving the scallops a good dusting of a rich and flavorful spice mixture primes them for a quick sear in the skillet.

Spice Mixture for Scallops

Make sure your scallops are patted completely dry before sprinkling! Dry scallops will sear. Wet scallops will steam.

Scallops Dusted with Spice Mixture

You want your cast iron or non-stick skillet nice and hot before adding the scallops to get that crusted char on the edges with delicate, just opaque centers. I’m lucky there were still some to photograph!

Scallops Seared in Cast Iron Skillet

At the risk of sounding like Guy Fieri describing food, this is truly a fireworks of incredible flavor going off in every bite. There’s spice, sweet, and smoke along with tender, crispy, and silky textures. When it’s all said and done, leave the tupperware in the cabinet. There won’t be any leftovers. 🙂

Seared Scallop Lettuce Wraps with Cashew Butter Sauce | Give it Some Thyme - tender scallops dusted with sweet and smoky spices perfectly seared and nestled in crisp lettuce then drizzled with a silky, Asian-inspired sauce. Don in 30-minutes! #seared scallops #searedscallopsrecipe #searedscallopshealthy #searedscallopscastiron #searedscalloplettucewraps #lettucewraps #lettucewrapshealthy #asianlettucewraps #giveitsomethyme

If you’re craving more super tasty recipes from the sea, check these out!

Seared Scallop Lettuce Wraps w/ Cashew Butter Sauce – tender scallops dusted with sweet and smoky spices perfectly seared and nestled in crisp lettuce & drizzled with a silky, Asian-inspired sauce. Done in 30-minutes! #searedscallops #searedscallopshealthy #searedscallopscastiron #lettucewraps #lettucewrapshealthy #asianlettucewraps #healthydinners #skilletrecipes #quickandeasydinners #giveitsomethyme | giveitsomethyme.com

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Seared Scallop Lettuce Wraps w/ Cashew Butter Sauce – tender scallops dusted with sweet and smoky spices perfectly seared and nestled in crisp lettuce & drizzled with a silky, Asian-inspired sauce. Done in 30-minutes! #searedscallops #searedscallopshealthy #searedscallopscastiron #lettucewraps #lettucewrapshealthy #asianlettucewraps #healthydinners #skilletrecipes #quickandeasydinners #giveitsomethyme | giveitsomethyme.com
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5 from 1 vote

Seared Scallop Lettuce Wraps with Cashew Butter Sauce

Tender scallops dusted with sweet and smoky spices are perfectly seared and nestled in crisp lettuce then drizzled with a creamy, Asian-inspired cashew sauce.
Course Appetizer, Main Course, Snack
Cuisine American, Gluten Free, Seafood
Keyword lettuce wraps, scallops
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Kim Peterson

Ingredients

CASHEW BUTTER SAUCE

  • ½ cup creamy cashew butter
  • ¼ cup plus 2 tablespoons of water
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons freshly grated ginger
  • ⅛ -¼ teaspoon crushed red pepper

SCALLOPS

  • 2 pounds sea scallops (U15), rinsed, muscle tabs removed and patted dry
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked sweet Spanish paprika
  • 1 tablespoon ancho chili powder
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • Fresh green leafy lettuce leaves, like baby romaine or Boston
  • For garnish: thinly sliced green onion and fresno peppers, chopped cashews, cilantro and squeeze of lime

Instructions

CASHEW BUTTER SAUCE

  • Blend all ingredients in a high-powered blender for 20 seconds until smooth. Makes about 1 cup. (Can be made 3 days ahead. Cover and chill. Let come to room temperature before using.)

SCALLOPS

  • Thoroughly dry scallops with paper towels or a dishtowel. The scallops need to be dry. If they’re wet, they will not sear. There will be a puddle in your pan and the scallops will steam.
  • In a small bowl, combine brown sugar, paprika, chili powder, white and black pepper, thyme, oregano, onion powder, and garlic powder. Sprinkle about half of the mixture on both sides of the scallops. Save the remaining mixture for a future use.
  • Heat 1 tablespoon olive oil in a large, cast iron or nonstick skillet over medium-high heat.
  • Add half of the scallops. Sear on each side about 2 minutes. Scallops should be caramelized and crusted on the outside, and tender and just opaque in the center. 
  • Place seared scallops on a dish and tent with foil. Add remaining scallops to the skillet. Again, sear about 2 minutes per side. 
  • Serve immediately on fresh lettuce leaves along with Cashew Butter Sauce and suggested garnishes, as desired.

Notes

*Spice rub makes enough for future use. Store in an airtight container at room temperature up to 6 months.

2 Comments

  1. Every time I see a recipe for seared scallops, this reminds me a culinary show “the Hell’s Kitchen”. Every year, most of contestants just couldn’t handle seared scallops (and risotto too) which drove Gordon Ramsay crazy. I think you’ve managed to perfectly cook them, and Gordon would be proud of you:)

    1. Haha!! Thank you so much Ben, but must give my smoking hot, cast iron skillet the credit. Without it, there would be no seared scallops out of my kitchen. Maybe Hell’s Kitchen needs a few to aid those starving chefs! 🙂

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