Free Recipe Scallop Packets with Creamy Wine Sauce

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Scallop Packets with Creamy Wine Sauce Recipe

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

Scallop Packets with Creamy Wine Sauce Preparation

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 <tpogue@ids2.online.com> Date: Wed, 11 Dec 1996 23:14:20 -465800

Cooking Temperature:

Recipe Serves: 4

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