Title: Sauteed Scallops on Red Pepper Sauce
Categories: Entree Seafood
Yield: 4 Servings
| | | Red pepper sauce: |
| 1 | | Sm Garlic; clove peeled and |
| 1 | | 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) |
| | | Black pepper; to taste |
| 1 | tb | Olive oil ; fruity |
| | | Scallops |
| | | Pam |
| 1 | ts | Olive oil |
| 1 | lb | Sea scallops ; patted dry |
| 2 | tb | Dry vermouth |
| 2 | tb | Lemon juice |
| | | 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.