Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----red pepper sauce-----
   1      small         garlic clove -- peeled and crushed
   1      large         red bell pepper; peeled -- seeds and membranes
                        -- removed
   1      tablespoon    non-fat plain yogurt
   1      cup           non-fat plain yogurt
     1/4  cup           torn fresh coriander leaves
                        freshly ground black pepper
   1      tablespoon    fruity olive oil
                        -----for the scallops-----
                        non-stick spray coating
   1      teaspoon      olive oil
   1      pound         sea scallops -- patted dry
   2      tablespoons   dry vermouth
   2      tablespoons   lemon juice
                        coriander leaves -- for garnish

Preparation:

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 sauté 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.