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Scallop Packets with Creamy Wine Sauce



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  • Cooking Time: N/A

Scallop Packets with Creamy Wine Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 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.

Ingredients:

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

Serves:

4 Servings
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