Sauteed Scallops On Red Pepper Sauce

Course : Seafoods
Serves: 6
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-----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
1 teaspoon freshly ground black pepper
1 tablespoon fruity olive oil
-----for the scallops-----
1 spray non-stick spray coating
1 teaspoon olive oil
1 pound sea scallops -- patted dry
2 tablespoons dry vermouth
2 tablespoons lemon juice
1 bunch coriander leaves -- for garnish

Preparation / Directions:

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.

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