Scallop packets with creamy wine sauce

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Sliced green onions
¼ teaspoon Crushed red pepper
1 tablespoon Low-sodium soy sauce
1 teaspoon Vegetable oil
1 pounds Sea scallops
½ cup Gewurztraminer or other sweet white wine
4 larges Romaine lettuce leaves
½ cup Clam juice
1 tablespoon White vinegar
1 Bay leaf
½ cup Plain nonfat yogurt
¼ cup Diced red bell pepper

Directions

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag; stir well. Add scallops to bag; seal bag, and marinate in refrigerator 30 minutes.

Bring wine to a simmer in a large nonstick skillet over medium heat. Add lettuce leaves; cover, reduce heat to low, and cook for 3 minutes or until lettuce wilts. Remove from heat; remove lettuce from skillet with a slotted spoon, reserving wine.

Spoon ½ cup scallop mixture onto center of each lettuce leaf. Fold in 4 sides of lettuce to cover scallop mixture, forming a packet.

Add clam juice, vinegar, and bay leaf to reserved wine in skillet, and bring to a boil. Carefully place each lettuce packet, seam side down, in the skillet. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes.

Remove packets with a slotted spoon, and place on individual serving plates. Discard bay leaf.

Bring cooking liquid to a boil over medium-high heat; cook 7 minutes or until reduced to 2 tablespoons. Remove from heat; scrape bottom of skillet with a wooden spoon to loosen browned bits. Gradually add yogurt to skillet, stirring with a wire whisk until smooth. Spoon 2 tablespoons sauce around each packet; top with 1 tablespoon bell pepper. Yield: 4 servings.

Serving Ideas : Serve immediately.

NOTES : This is a well-seasoned dish that has an underpinning of dairy and a shot of spicy Gewurztraminer wine.

Posted to MC-Recipe Digest V1 #339 Recipe by: Cooking Light, Jan/Feb 1995, page 81 From: Terry Pogue <tpogue@...>

Date: Wed, 11 Dec 1996 23:14:20 -465800

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