Sauteed Scallops On Red Pepper Sauce
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
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
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.
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.
Serves 4.
|