Sauteed Scallops On Red Pepper Sauce

Recipe Ingredients

		Red Pepper Sauce
1		Garlic clove - peeled and crushed (small)
1		Red bell pepper; peeled - seeds and membranes (large) removed
1 tablespoon	15ml	Non-fat plain yogurt
1 cup	237ml	Non-fat plain yogurt
1/4 cup	10g / 0.4oz	Torn fresh coriander leaves
		Freshly ground black pepper
1 tablespoon	15ml	Fruity olive oil
		For The Scallops
		Non-stick spray coating
1 teaspoon	5ml	Olive oil
1 lb	454g / 16oz	Sea scallops - patted dry
2 tablespoons	30ml	Dry vermouth
2 tablespoons	30ml	Lemon juice
		Coriander leaves - for garnish

Recipe Instructions

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.

Source:
Joanna Pruess PRODIGY service Guest Chef

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