Recipe - Sauteed Scallops On Red Pepper Sauce

RED PEPPER SAUCE
1 Sm Garlic; clove peeled and
1 Lg Red bell pepper; peeled,
1 tablespoon Yogurt ; nonfat plain yogu
1 cup Yogurt; nonfat plain yogur
One fourth cup Coriander; torn (cilantro)
Black pepper; to taste

FOR THE SCALLOPS
1 tablespoon Olive oil ; fruity
Scallops
Pam
1 teaspoon Olive oil
1 pound Sea scallops ; patted dry
2 tablespoon Dry vermouth
2 tablespoon Lemon juice
Coriander leaves, 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 mediumsized skillet with the nonstick 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini