Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sm Garlic; minced/peeled Pam
1 Lg Red bell pepper; peeled, 1 ts Olive oil
1 tb Yogurt ; non-fat pl/yogurt 1 lb Sea scallops ; patted dry
1 c Yogurt; non-fat pl/yogurt 2 tb Dry vermouth
1/4 c Coriander; torn (cilantro) 2 tb Lemon juice
Black pepper; to taste Coriander leaves, for garnis
1 tb Olive oil ; fruity

~----------Red pepper sauce:------------------
~----------Scallops------------------------ 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 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. Joanna Pruess
PRODIGY service Guest Chef

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