Cold Bay Scallops
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Fresh lemon slice||1 Large|
|Sea scallops/Bay scallops||1 Pound|
|Sour cream||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Fresh dill||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Crushed garlic||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Combine first 5 ingredients in medium saucepan and bring to boil.
Reduce heat and simmer 5 minutes.
Add scallops and continue cooking until scallops are opaque, about 2 to 3 minutes.
Drain in colander and rinse under cold running water.
Cool slightly, cover and chill.
Combine all remaining ingredients except lettuce and blend well.
Cover and chill until ready to use.
To serve, arrange scallops on lettuce-lined platter and spoon several dollops of sauce over top.
Pass remaining sauce in separate dish.