Sauteed scallops on red pepper sauce *** gues
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Red pepper sauce: |
| 1 | each | Sm Garlic; clove peeled and |
| 1 | each | Lg Red bell pepper; peeled, |
| 1 | tablespoon | Yogurt ; non-fat plain yogu |
| 1 | cup | Yogurt; non-fat plain yogur |
| ¼ | cup | Coriander; torn (cilantro) |
| 1 | x | Black pepper; to taste |
| 1 | tablespoon | Olive oil ; fruity |
| 1 | x | Scallops |
| 1 | x | Pam |
| 1 | teaspoon | Olive oil |
| 1 | pounds | Sea scallops ; patted dry |
| 2 | tablespoons | Dry vermouth |
| 2 | tablespoons | Lemon juice |
| 1 | x | Coriander leaves, for garnis |
Directions
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