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Sauteed Scallops On Red Pepper Sauce *** Gues

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      Title: SAUTEED SCALLOPS ON RED PEPPER SAUCE *** GUES
 Categories: Main dish, Party, Seafood
      Yield: 4 Servings
 
      1 x  Red pepper sauce:
      1 ea Sm Garlic; clove peeled and
      1 ea Lg Red bell pepper; peeled,
      1 tb Yogurt ; non-fat plain yogu
      1 c  Yogurt; non-fat plain yogur
    1/4 c  Coriander; torn  (cilantro)
      1 x  Black pepper; to taste
      1 tb Olive oil ; fruity
      1 x  Scallops
      1 x  Pam
      1 ts Olive oil
      1 lb Sea scallops ; patted dry
      2 tb Dry vermouth
      2 tb Lemon juice
      1 x  Coriander leaves, for garnis
 
  MAKE THE SAUCE. Place the garlic, pepper and tablespoon of yogurt in
  the bowl of a food processor fitted with a steel blade, and puree
  until smooth. Scrape the mixture into a small bowl and stir in the
  remaining yogurt, coriander and black pepper. Whisk in the olive oil,
  then spoon the sauce onto plates, spreading it out with the back of a
  spoon. For the scallops, spray a medium-sized skillet with the
  non-stick coating. Add the olive oil, and heat until hot but not
  smoking. Add the scallops and quickly saute them over high heat until
  just cooked through, turning often, 2 to 3 minutes. Pour in the
  vermouth and let it almost evaporate, then add the lemon juice.
  cooking a few seconds longer so the scallops are glazed. Spoon them
  onto the plates with the sauce. Sprinkle a few coriander leaves on
  top and serve at once. Joanna Pruess PRODIGY service Guest Chef
 
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