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Scallops with Creamy Wine Sauce
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 1 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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0.3333 cup  fresh chopped green onion
0 1/4 tsp  hot red pepper flakes
1 tbsp  low sodium soy sauce
1 tsp  vegetable oil
1 lb  large scallops
0 1/2 cup  white wine
4 piece  fresh romaine leaves
0 1/2 cup  clam juice
1 tbsp  distilled white vinegar
1 each  bay leaves
0 1/2 each  plain yogurt
0 1/4 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.

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