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Title: Scallop Packets with Creamy Wine Sauce
Categories: Fish Seafood
Yield: 4 Servings
| 1/3 | c | Sliced green onions |
| 1/4 | ts | Crushed red pepper |
| 1 | tb | Low-sodium soy sauce |
| 1 | ts | Vegetable oil |
| 1 | lb | Sea scallops |
| 1/2 | c | Gewurztraminer or other sweet white wine |
| 4 | lg | Romaine lettuce leaves |
| 1/2 | c | Clam juice |
| 1 | tb | White vinegar |
| 1 | Bay leaf | |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Diced red bell pepper |
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 1/2 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 Date: Wed, 11 Dec 1996 23:14:20 -465800
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