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. 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. 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. 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. 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. Yield: 4 servings. Serving Ideas : Serve immediately. NOTES : This is a well-seasoned dish that has an underpinning of dairy and a shot of spicy Gewurztraminer wine. Posted to MC-Recipe Digest V1 #339 Recipe by: Cooking Light, Jan/Feb 1995, page 81 From: Terry Pogue
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37.8mg||12 %|
|Sodium 360.9mg||12 %|
|Potassium 579.3mg||15 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 9.5g|
|Protein 21.4g||31 %|
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Calories per serving: 151
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