Lunch: Thai Scallop Satay With Peanut Sauce

Served in small, instead of large, butter lettuce cups, this full-flavored Thai Scallop Satay can be eaten in one luscious mouthful. Pre-garnish this cocktail party pleaser with a drizzle of peanut sauce and a spritz of lime to ensure clean hands during t

Ingredients

16 large sea scallops (about 2 pounds)
1/2 tsp. grated lime zest
3 tbsp. fresh lime juice
2 tbsp. fish sauce
2 tbsp. peanut oil
2 clove garlic
2 small Thai chiles
1 1/2 tsp. grated fresh ginger
1 1/2 tsp. sugar

Instructions

Satay: Pull off and discard the small white muscle wrapped around each scallop. Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops. Seal bag and toss to coat evenly. Marinate 2 hours in refrigerator.
Peanut sauce: Pulse all peanut sauce ingredients except cilantro in a food processor until smooth; stir in cilantro. Set aside.
Drain scallops; discard marinade. Pat scallops dry with a paper towel. Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers. Brush with peanut oil. Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers.
To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture. Remove scallops and vegetables from skewers; place over rice. Serve with peanut sauce and lime wedges.