Sauteed Scallops On Red Pepper Sauce | scallop recipes

Sauteed Scallops On Red Pepper Sauce | scallop recipes

1 sm garlic; minced/peeled
1 lg red bell pepper; peeled,
1 tablespoon yogurt; non-fat pl/yogurt
1 cup yogurt; non-fat pl/yogurt
1/4 cup coriander; torn (cilantro)
1 black pepper; to taste
1 tablespoon olive oil; fruity
1 pam
1 teaspoon olive oil
1 lb sea scallops; patted dry
2 tablespoon dry vermouth
2 tablespoon lemon juice
1 coriander leaves, for garnis
----~Red pepper sauce:----
----~Scallops MAKE THE SAUCE. Pla--
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
skilletwith 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 letit almost evaporate, then add the lemon juice. cooking a
few seconds longerso 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