|Chablis/Dry white wine||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Bay scallops||1 Pound|
|Red pepper||1⁄2 Cup (8 tbs), strips|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Pepper white||1⁄8 Teaspoon|
Combine wine and water in a medium saucepan, bring to a boil.
Add scallops, and cook 3 to 5 minutes.
Drain and let cool.
Combine scallops, red pepper, celery, green onions, lemon juice, and white pepper in a shallow dish.
Cover and chill scallop mixture 3 to 4 hours, stirring occasionally.
To serve, line individual scallop shells with leaf lettuce; top with scallop mixture.