Who needs knives and forks? Create a seductive mood with this light menu of Asian-inspired small bites, starting with soy-ginger marinated scallops. Next, turn lettuce wraps into a complete main course by wrapping up hoisin-grilled chicken with steamed jasmine rice. By the time you get to the crispy molten chocolate-filled wontons, you'll have your lover eating out of your hand.
THE MENU
Bacon-Wrapped Ginger Soy Scallops
Grilled Hoisin Chicken in Lettuce Cups
Steamed Jasmine Rice
Fried Chocolate-Hazelnut Wontons with Orange Dipping Sauce
The Shopping List
Fresh Produce
1 large head Boston lettuce
1 bunch fresh basil
1 bunch fresh mint
1 bunch scallions
1 fresh jalapeño or other small hot chile (optional)
1 small piece fresh ginger
Meat, Eggs & Dairy
4 skinless, boneless chicken thighs (about 1-1/2 lb.)
6 very large "dry" sea scallops (8 to 10 oz. total)
12 slices bacon
3/4 cup heavy cream
Other Groceries:
1 cup jasmine rice
8 oz. can sliced water chestnuts
3/4 cup salted peanuts
1/2 cup thawed orange juice concentrate
24 wonton wrappers, preferably square
1 13-oz. jar Nutella (or other chocolate-hazelnut spread)
2 tsp. Grand Marnier
Pantry Staples:
3 cups vegetable oil
1/3 cup soy sauce
1/3 cup hoisin sauce
1 Tbs. dark brown sugar
4 tsp. rice vinegar
1/4 tsp. pure vanilla extract
Confectioners' sugar
Kosher salt
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Menu Timeline
Two hours ahead:
Assemble the chocolate wontons and refrigerate.
Make the dipping sauce for the wontons.
One hour ahead:
Marinate the scallops.
Cook the rice and keep warm.
Assemble the bacon-wrapped scallops.
Prep the lettuce leaves and garnishes for the chicken.
Heat the oven and grill.
20 minutes ahead:
Grill the chicken.
Bake the scallops.
Chop up the chicken and mix it with its sauce.
Serve the chicken with the rice to roll up in the lettuce wrappers.
