Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A Valentine’s Day Use-Your-Hands Dinner

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Asian-inspired finger foods are the basis of this sexy Valentine's Day menu.

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.

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.

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

The Menu


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.