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Seafood
Wine Seafood

Cullen's Scallop Packets With Creamy Wine Sauce

Ingredients

    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

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. Yield: 4 servings.

Serving Ideas : Serve immediately.