Cooking Index - Cooking Recipes & IdeasScallop Packets With Creamy Wine Sauce Recipe - Cooking Index

Scallop Packets With Creamy Wine Sauce

Type: Shellfish
Serves: 4 people

Recipe Ingredients

1/3 cup 20g / 0.7ozSliced green onions
1/4 teaspoon 1.3mlCrushed red pepper
1 tablespoon 15mlLow-sodium soy sauce
1 teaspoon 5mlVegetable oil
1 lb 454g / 16ozSea scallops
1/2 cup 118mlGewürztraminer or other sweet white wine
4 cups 160g / 5.6ozRomaine lettuce leaves (large)
1/2 cup 118mlClam juice
1 tablespoon 15mlWhite vinegar
1   Bay leaf
1/2 cup 118mlPlain nonfat yogurt
1/4 cup 36g / 1.3ozDiced red bell pepper

Recipe 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 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.

Source:
Cooking Light, Jan/Feb 1995, page 81

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