Sauteed Scallops On Red Pepper Sauce
| 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 | T | Yogurt, non-fat plain yogu |
| 1 | c | Yogurt, non-fat plain yogur |
| 1/4 | c | Coriander, torn cilantro |
| Black pepper, to taste | ||
| 1 | T | Olive oil, fruity |
| Scallops | ||
| Pam | ||
| 1 | t | Olive oil |
| 1 | lb | Sea scallops, patted dry |
| 2 | T | Dry vermouth |
| 2 | T | Lemon juice |
| Coriander leaves, for garnis |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 40mg
Sodium: 352.1mg
Potassium: 260.6mg
Carbohydrates: 18.1g
Fiber: <1g
Sugar: <1g
Protein: 8.7g