Scallop Lettuce Wraps with Yogurt Sauce

Scallop Lettuce Wraps with Yogurt Sauce


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!

Black Pepper, Cilantro, Onion, Thyme, Parsley, Dill, Savory Leaves, Leek, Lime, Sea Salt, Herbs & Spices

Serves 10 - 20


  1. 3T     Blend No.60, From Refrigerator
  2. 20     Scallops
  3. 2T     Olive Oil
  4. 5       Baby Romaine Lettuce, Enough to make 20 Wraps
  5. ½C    Strained Yogurt
  6. 1T     Blend No.75, From Refrigerator
  7. 1       Persian Cucumber, Grated 
  8. 2T     Lemon Juice, Freshly Squeezed
  9. D      Sea Salt and Pepper, Optional
  10. 10     Cherry Tomatoes, Halved Roasted
  11. 1bu   Mint, Small Leaves Separated or Julienned
  12. ½C   Slivered Pistachios, Optional


  1. In a mixing bowl, add scallops and 3T Blend No.60 in oil, stir to coat, cover and refrigerate for 1 hour 
  2. In a mixing bowl combine yogurt, Blend No.75 in oil, cucumber, salt and pepper, set aside
  3. Bring scallops to room temperature
  4. Heat oil in wok and sauté scallops for 1-2 minutes based on their size, do not over crowd
  5. Take each lettuce leaf and shape them into a small wrap
  6. Place one scallop, top with yogurt sauce and one half tomato
  7. Top with mint and pistachio and serve