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.
Servings 6 servings
Calories 330kcal
Equipment
Ingredients
CASHEW BUTTER SAUCE
- ½ cup creamy cashew butter
- ¼ cup water , plus 2 tablespoons
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 2 teaspoons ginger , freshly grated
- 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.
Nutrition
Serving: 1 serving | Calories: 330kcal | Carbohydrates: 18g | Protein: 22g | Fat: 20g | Cholesterol: 36mg | Sodium: 621mg | Potassium: 497mg | Fiber: 1g | Sugar: 5g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 33mg