Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Red pepper sauce:
1 ea Sm Garlic; clove peeled and
1 ea Lg Red bell pepper; peeled,
1 tb Yogurt ; non-fat plain yogu
1 c Yogurt; non-fat plain yogur
1/4 c Coriander; torn (cilantro)
1 x Black pepper; to taste
1 tb Olive oil ; fruity
1 x Scallops
1 x Pam
1 ts Olive oil
1 lb Sea scallops ; patted dry
2 tb Dry vermouth
2 tb Lemon juice
1 x 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 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

Browse by categories