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

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