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Sauteed scallops on red pepper sauce *** gues

Yield: 4 Servings

Ingredients:

• 1 x Red pepper sauce:
• 1 ea Sm Garlic; clove peeled and
• 1 ea Lg Red bell pepper; peeled
• 1 tb Yogurt ; non-fat plain yogu
• 1 c Yogurt; non-fat plain yogur
• 1/4 c Coriander; torn (cilantro)
• 1 x Black pepper; to taste
• 1 tb Olive oil ; fruity
• 1 x Scallops
• 1 x Pam
• 1 ts Olive oil
• 1 lb Sea scallops ; patted dry
• 2 tb Dry vermouth
• 2 tb Lemon juice
• 1 x Coriander leaves

Instructions:

for garnis 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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