Scallop Packets With Creamy Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | And, Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Sliced green onions |
| 1/4 | t | Crushed red pepper |
| 1 | T | Low-sodium soy sauce |
| 1 | t | Vegetable oil |
| 1 | lb | Sea scallops |
| 1/2 | c | Gewurztraminer or other |
| sweet white wine | ||
| 4 | Romaine lettuce leaves | |
| 1/2 | c | Clam juice |
| 1 | T | White vinegar |
| 1 | Bay leaf | |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Diced red bell pepper |
| minutes. |
INSTRUCTIONS
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 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
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 134.9mg
Potassium: 46.7mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g