Source: dLife

Scallop stuffed lettuce leaves topped with a creamy yogurt and sweet wine sauce.

Servings

0.33 cup fresh chopped green onion
0.25 tsp hot red pepper flakes
1 tbsp low sodium soy sauce
1 tsp vegetable oil
1 lb large scallops (sea)
0.5 cup white wine (sweet)
4 piece fresh romaine leaves (large)
0.5 cup clam juice
1 tbsp distilled white vinegar
1 bay leaves
0.5 plain yogurt
0.25 cup chopped red bell peppers

1 In resealable plastic bag, combine green onions, red pepper, soy sauce, and oil.
2 Place scallops in bag, seal, and shake to coat. Refrigerate 30 minutes.
3 In sauté pan, bring wine to simmer over medium heat.
4 Place lettuce leaves in pan. Cover. Reduce heat to low.
5 Simmer for 3 minutes or until lettuce is wilted.
6 Take pan off heat. Using slotted spoon, remove lettuce from pan and set on paper towels.
7 Top each lettuce leaf with 1/2 cup scallop mixture. Roll leaves to form package.
8 Return sauté pan with wine to burner. Add clam juice, vinegar, and bay leaf. Bring to boil.
9 Place lettuce packages, seam side down in pan. Cover. Lower heat and simmer for 5 minutes.
10 Remove pan from heat and let rest, covered, for 5 minutes.
11 Using slotted spoon, take packages out of pan. Arrange on each of 4 plates.
12 Remove bay leaf. Return pan to heat.
13 Bring remaining liquid to boil.
14 Lower heat, simmer for 7 minutes or until liquid is reduced to 2 tablespoons.
15 Add yogurt. Whisk until smooth.
16 Garnish each package with 2 tablespoons sauce and 1 tablespoon red bell pepper.

Shrimp may be substituted for scallops. Cabbage leaves may be substituted for romaine leaves.