Basic information

Name: Sauteed scallops on red pepper sauce

Yield: 6

Categories seafood



Red pepper sauce

 1/4 c
 Torn fresh coriander leaves
 1 small
 Garlic clove peeled and crushed
 1 large
 Red bell pepper; peeled, seeds & membranes removed
 1 c
 Non-fat plain yogurt
 1 Tbs
 Non-fat plain yogurt
 1 Tbs
 Fruity olive oil
 Freshly ground black pepper

For the scallops

 2 Tbs
 Dry vermouth
 2 Tbs
 Lemon juice
 1 tsp
 Olive oil
 1 lb
 Sea scallops; patted dry
 Non-stick spray coating
 Coriander leaves for garnish


TO MAKE THE SAUCE: Place the garlic, pepper and 1 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.