• 2 tbsp. canola oil
  • 4 tbsp. green chives, minced
  • 1 lb. sea scallops, minced
  • ½ cup water chestnuts, minced
  • 1 tsp. chinese chili sauce
  • 1 tbsp. garlic sauce:  mix 1 minced garlic clove, pinch of salt and pepper, ½ tsp.sugra, ½ tsp. white vinegar, ½ tsp. rice wine, and 1 tsp. corn starch
  • ½ cup diced mandarin oranges (optional)
  • 16 ice berg lettuce leaves, cut and shaped into large cups
  • plum sauce


Preheat wok or wide deep-sided fry pan with oil and heat until smoking.  Add the garlic and chili sauce to the wok with the minced ingredients and stir-fry until all ingredients are well mixed, about 5 – 10 minutes.  Transfer scallop mixture to bowl, gently add oranges.  Arrange lettuce cups on platter, place plum sauce in small condiment bowl.  To serve; scoop scallop mixture into lettuce cups and dollop with plum sauce.  Roll, eat and delight in the exotic flavors of the east with a glass of LCV Gewurztraminer.

Note:  minced chicken can be substituted for the scallops