| 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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