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Scallop Packets with Creamy Wine Sauce
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1/3 Tassegreen onions sliced
1/4 Teelöffelred pepper crushed
1 Esslöffelsoy sauce Low-sodium
1 Teelöffelvegetable oil
1 x ca. 450 gSea scallops
1/2 TasseGewurztraminer or other sweet white wine
4 grossRomaine lettuce leaves
1/2 TasseClam juice
1 Esslöffelwhite vinegar
Bayleaf
1/2 Tasseyogurt plain, nonfat
1/4 Tassered bell pepper diced
die Zubereitung:

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.

a shot of spicy Gewurztraminer wine.


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