Scallop Lettuce Wraps

Scallop Lettuce Wraps
Product Code: Scallop Lettuce Wraps
Availability: In Stock
Price: $0.00


  • Dash of Galena Canning Company Roasted Garlic Olive Oil
  • 8 Large Sea Scallops 
  • Galena Canning Company Garlic and Sea Salt Ginder
  • Fresh Ground Pepper
  • A quarter of a lemon 
  • 4 lettuce leaves - romaine, butter lettuce or iceberg lettuce; rinsed and dried; use larger leave to act as a vessel for the wraps and smaller for the salad.

​Salad Ingredients:

  • 1/2 of a granny smith apple, julienned
  • 1/2 cup to 3/4 cup broccoli slaw mix
  • 1/4 cup of dried cranberries
  • 1/4 cup of roughly chopped raw pecans (toasted or candied work too)
  • 1/4 cup of crumbled goat cheese
  • Galena Canning Company Cranberry Apple Cider Vinaigrette


  1. Mix all of the salad ingredients together except the goat cheese and the Cranberry Apple Cider Vinaigrette. Hold off on these until you are ready to assemble the final dish together.
  2. Heat the Roasted Garlic Olive Oil in a pan over medium-high heat.
  3. Prep your scallops. Dry them well or they will steam in the pan and not sear properly. Season one side with the Garlic and Sea Salt Seasoning and black pepper.
  4. Once your pan is smoking a bit, add the scallops seasoned side down and season the other side. Cook about 3 minutes or until you get a good sear. Don’t touch them while they are cooking. You want to leave them alone to caramelize. You can peak after about 2 1/2 minutes.
  5. Once the first side is seared, turn and let them cook for a minute or two until nicely brown and there is a good sear. Squeeze some of the lemon on the scallops and shake the pan to mix around a bit. Put the scallops on a plate and get ready to assemble the lettuce wraps. Make sure not to overcook your scallops because they continue to cook when you take them off the heat. When you poke your finger on a scallop, they should still feel springy.
  6. Combine the salad, Cranberry Apple Cider Vinaigrette and the goat cheese crumbles together.
  7. Place some salad on the lettuce cups. Top with a couple of scallops. Roll into the shape of a cone and serve. You can drizzle with a little more dressing and top with a little more goat cheese if desired.

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