                   SAUTEED SCALLOPS ON RED PEPPER SAUCE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----RED PEPPER SAUCE-----
   1       sm           Garlic clove
                        - peeled and crushed
   1       lg           Red bell pepper -- peeled,
                        - seeds & membranes removed
   1       tb           Non-fat plain yogurt
   1       c            Non-fat plain yogurt
     1/4   c            Torn fresh coriander leaves
                        Freshly ground black pepper
   1       tb           Fruity olive oil
                        -----FOR THE SCALLOPS-----
                        Non-stick spray coating
   1       t            Olive oil
   1       lb           Sea scallops -- patted dry
   2       tb           Dry vermouth
   2       tb           Lemon juice
                        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.
 



