Elevate your dinner game with these Sheet Pan Hibachi Steak And Scallop Lettuce Wraps, a delightful fusion of savory steak and tender scallops all wrapped in crisp lettuce. Perfect for a quick weeknight meal, this recipe combines the enticing flavors of hibachi cooking with the freshness of Asian-inspired lettuce wraps. Let’s dive into this delicious meal that’s not only flavor-packed but also healthy and satisfying! These wraps not only provide a hearty meal but also allow for creative customization with various toppings and sauces.

Ingredients

• For the Steak and Scallops:
  • 1 pound sirloin steak, sliced into thin strips; a choice with good marbling will yield more flavor.
  • 1 pound large scallops, cleaned and patted dry; ensure they are fresh for the best texture.
  • 3 tablespoons soy sauce (low-sodium preferred) for a balanced flavor without overwhelming saltiness.
  • 2 tablespoons sesame oil, which adds a rich, nutty flavor.
  • 1 tablespoon rice vinegar to provide a touch of acidity that complements the dish.
  • 2 teaspoons honey or maple syrup, depending on your sweetness preference; adjust according to taste.
  • 2 cloves garlic, minced; use fresh garlic for the most robust flavor.
  • 1 teaspoon ground ginger, or for an even fresher taste, use grated ginger root.
  • Salt and pepper, to taste; these will enhance the overall flavor profile.
• For the Vegetables:
  • 1 red bell pepper, sliced; the sweetness adds a great contrast to the savory flavors.
  • 1 yellow bell pepper, sliced; color variety enhances presentation and taste.
  • 1 zucchini, sliced into half-moons; it cooks quickly and adds a nice texture.
  • 1 cup snap peas, which provide a lovely crunch; make sure they are fresh and crisp.
• For Serving:
  • 1 head of butter lettuce or romaine, leaves separated; using crisp leaves is essential for the wraps to hold together.
  • Sesame seeds, for garnish; toast them lightly for a deeper flavor.
  • Chopped green onions, for garnish; these add a fresh, oniony crunch.

Note: For a gluten-free option, substitute soy sauce with tamari. You can also adjust the amount of honey depending on your sweetness preference. Feel free to experiment with the ingredient ratios to find your ideal balance. You can learn more about this topic.

Steps / Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
2. Marinate the Steak and Scallops: In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, salt, and pepper. Add in the sliced steak and scallops, ensuring they are well coated. Allow them to marinate for at least 15 minutes, but for even deeper flavor, consider marinating for up to 30 minutes.
3. Prepare the Vegetables: While the steak and scallops marinate, wash and slice your bell peppers, zucchini, and snap peas. Place the vegetables in a separate bowl. For an added flavor boost, toss the vegetables in a teaspoon of sesame oil and a pinch of salt before arranging them on the pan.
4. Arrange on the Sheet Pan: After marinating, remove the steak and scallops from the bowl and place them on one side of the prepared sheet pan. On the other side, arrange the vegetables. Drizzle with a little extra sesame oil and season with salt and pepper to taste. Ensure there is enough space between the pieces for even cooking.
5. Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the steak is cooked to your desired doneness (medium-rare is around 135°F/57°C) and the scallops are opaque and slightly golden. Keep an eye on the scallops, as they cook faster than the steak.
6. Assemble the Lettuce Wraps: Once cooked, remove the sheet pan from the oven. Allow the steak and scallops to rest for a few minutes. To assemble, take a lettuce leaf and add a few pieces of steak, a scallop, and some roasted vegetables. Sprinkle with sesame seeds and green onions for added flavor. The warmth of the filling beautifully contrasts with the cool lettuce.
7. Serve: Enjoy these delicious wraps warm, and serve with extra soy sauce or your favorite dipping sauce on the side. Consider adding a side of pickled vegetables for extra crunch and acidity.

Tips & Tricks

• Storage: Leftover steak and scallop mixture can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, but avoid overheating to maintain the quality of the scallops.
• Make-ahead Option: You can marinate the steak and scallops a day in advance. Just cover and refrigerate until ready to cook. This not only saves time but also enhances the flavors.
• Common Mistakes: Avoid overcooking the scallops—they should be just opaque and firm. If they become rubbery, they are overdone. It’s better to slightly undercook and allow them to continue cooking from residual heat.
• Pro Technique: Use high heat and ensure your oven is preheated to achieve a nice sear. If you prefer, you can finish the cooking on the grill for an added smoky flavor. This can also impart a lovely char that enhances the overall taste.

Variations

For those looking to switch things up, consider trying: Check out our related guide for more tips.

• Vegan Option: Substitute the steak and scallops with marinated tofu or tempeh and use a variety of vegetables such as mushrooms and carrots. This provides a satisfying texture and taste without animal products.
• Spicy Twist: Add some sriracha or chili paste to the marinade for an extra kick. A sprinkle of red pepper flakes can also enhance the heat level without overpowering other flavors.

Print

Sheet Pan Hibachi Steak And Scallop Lettuce Wraps

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Asian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

20 min

🔥

Calories

400 kcal

Elevate your dinner game with these Sheet Pan Hibachi Steak And Scallop Lettuce Wraps, a delightful fusion of savory steak and tender scallops all wrapped in crisp lettuce. Perfect for a quick weeknight meal, this recipe combines the enticing flavors of hibachi cooking with the freshness of Asian-inspired lettuce wraps.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 1 pound sirloin steak, sliced into thin strips
• 1 pound large scallops, cleaned and patted dry
• 3 tablespoons soy sauce (low-sodium preferred)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup snap peas
• 1 head of butter lettuce or romaine, leaves separated
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Directions

1.

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2.

In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, salt, and pepper. Add the sliced steak and scallops, ensuring they are well coated. Allow them to marinate for at least 15 minutes.

3.

While the steak and scallops marinate, wash and slice your bell peppers, zucchini, and snap peas. Place the vegetables in a separate bowl and toss with a teaspoon of sesame oil and a pinch of salt.

4.

After marinating, remove the steak and scallops from the bowl and place them on one side of the prepared sheet pan. On the other side, arrange the vegetables. Drizzle with a little extra sesame oil and season with salt and pepper.

5.

Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the steak is cooked to your desired doneness and the scallops are opaque and slightly golden.

6.

Once cooked, remove the sheet pan from the oven. Allow the steak and scallops to rest for a few minutes. To assemble, take a lettuce leaf and add a few pieces of steak, a scallop, and some roasted vegetables. Sprinkle with sesame seeds and green onions.

7.

Enjoy these delicious wraps warm, and serve with extra soy sauce or your favorite dipping sauce.

Nutrition Facts

Calories 400 kcal