Scallop Packets With Creamy Wine Sauce Recipe - Cooking Index
Scallop Packets With Creamy Wine Sauce Recipe - Cooking Index
| 1/3 cup | 20g / 0.7oz | Sliced green onions |
| 1/4 teaspoon | 1.3ml | Crushed red pepper |
| 1 tablespoon | 15ml | Low-sodium soy sauce |
| 1 teaspoon | 5ml | Vegetable oil |
| 1 lb | 454g / 16oz | Sea scallops |
| 1/2 cup | 118ml | Gewürztraminer or other sweet white wine |
| 4 cups | 160g / 5.6oz | Romaine lettuce leaves (large) |
| 1/2 cup | 118ml | Clam juice |
| 1 tablespoon | 15ml | White vinegar |
| 1 | Bay leaf | |
| 1/2 cup | 118ml | Plain nonfat yogurt |
| 1/4 cup | 36g / 1.3oz | Diced red bell pepper |
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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