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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scallops with Creamy Wine Sauce

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	89.1

Total Carbs	5.3 g

Dietary Fiber	0.4 g

Sugars	3.0 g

Total Fat	1.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.9 g

Potassium	506.2 mg

Protein	7.7 g

Sodium	239.9 mg

Dietary Exchanges 1.6 Fat, 0.3 Vegetables, 0.1 Milk, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup fresh chopped green onion 0.25
0 1/4 tsp hot red pepper flakes 1.0
1 tbsp low sodium soy sauce 1.0
1 tsp vegetable oil 1.0
1 lb large scallops 0.5
0 1/2 cup white wine 4.0
4 piece fresh romaine leaves 0.5
0 1/2 cup clam juice 1.0
1 tbsp distilled white vinegar 1.0
1 each bay leaves 0.5
0 1/2 each plain yogurt 0.25
0 1/4 cup chopped red bell peppers

Directions

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