| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Main dish, Party, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | Sm Garlic; clove peeled and | |
| 1 | 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) |
| Black pepper; to taste | ||
| 1 | tb | Olive oil ; fruity |
| Scallops | ||
| Pam | ||
| 1 | ts | Olive oil |
| 1 | lb | Sea scallops ; patted dry |
| 2 | tb | Dry vermouth |
| 2 | tb | Lemon juice |
| Coriander leaves, for garnis |
INSTRUCTIONS
RED PEPPER SAUCE FOR THE 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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