Scallop Packets With Creamy Wine Sauce

• 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 Gewurztraminer 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

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.

green onions, red pepper, soy sauce, vegetable oil, scallops, other sweet white wine, romaine lettuce leaves, clam juice, white vinegar, bay leaf, nonfat yogurt, red bell pepper

Taken from www.myrecipes.com/recipe/scallop-packets-with-creamy-wine-sauce (may not work)