Spicy Alaska Scallop & Surimi Lettuce Cups with Tobiko, Avocado and Cucumber
Savor a burst of flavors in Spicy Alaska Scallop & Surimi Lettuce Cups—tender scallops, savory surimi, creamy avocado, crisp cucumber, and zesty homemade mayo create a delightful fusion in every bite.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Servings: 4
- Yield: 4 lettuce cups
Ingredients
Spicy Mayo
- 1 pint of mayonnaise
- 5 ounces Sriracha
- ⅛ cup spicy sesame oil
Scallop & Surimi Mix
- 450 grams scallops, chopped into small pieces
- 225 grams surimi seafood, shredded
- 1 cup Spicy Mayo
Components
- 1 avocado, pit removed and thinly sliced
- 1 head bibb lettuce
- 1200 grams English cucumber, cut into matchsticks
- 2 ounces Alaska mentaiko or ikura
Recipe courtesy of Jordan Rubin
Preparation
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Step 1 Make Spicy Mayo
Mix all ingredients and set aside ¼ cup.
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Step 2 Mix Scallop & Surimi
Mix scallops, surimi seafood, and Spicy Mayo in a bowl until fully mixed. Season with salt to taste.
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Step 3 Broil Scallop & Surimi
Spread scallop and surimi mixture evenly on a small sheet pan no more than 1 inch thick. Top with reserved 1/4 cup Spicy Mayo. Broil in a toaster oven or with a blow torch until nicely browned.
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Step 4 Assemble Lettuce Cups
Remove 4 large leaves of lettuce, and fill each one with ¼ of an avocado, ¼ of cucumber, enough scallop and surimi to fill the cup, and top with mentaiko or ikura.
Recipe courtesy of Jordan Rubin
