ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scallop Packets with Creamy Wine Sauce

Yield 4 servings
This is a well-seasoned dish that has an underpinning of dairy and a shot of spicy Gewürztraminer wine.


  • 1/3 cup sliced green onions
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon vegetable oil
  • 1 pound sea scallops
  • 1/2 cup Gewürztraminer or other sweet white wine
  • 4 large romaine lettuce leaves
  • 1/2 cup clam juice
  • 1 tablespoon white vinegar
  • 1 bay leaf
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup diced red bell pepper

Nutrition Information

  • calories 139
  • caloriesfromfat 14 %
  • fat 2.2 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.9 g
  • protein 21.5 g
  • carbohydrate 7.6 g
  • fiber 0.6 g
  • cholesterol 38 mg
  • iron 1 mg
  • sodium 396 mg
  • calcium 103 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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. Serve immediately.