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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