Recipe - Scallop Packets With Creamy Wine Sauce

1/3 cup Sliced green onions
One fourth teaspoon Crushed red pepper
1 tablespoon Lowsodium soy sauce
1 teaspoon Vegetable oil
1 pound Sea scallops
One half cup Gewurztraminer or other
sweet white wine
4 lg Romaine lettuce leaves
One half cup Clam juice
1 tablespoon White vinegar
1 Bay leaf
One half cup Plain nonfat yogurt
One fourth cup Diced red bell pepper

Combine first 4 ingredients in a large ziptop heavyduty 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 One half 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 mediumhigh 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 wellseasoned dish that has an underpinning of dairy and
a shot of spicy Gewurztraminer wine.

Posted to MCRecipe Digest V1 #339

Recipe by: Cooking Light, Jan/Feb 1995, page 81

From: Terry Pogue tpogue@ids2.online.com

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