Side Pannel
Sauteed Scallops on Red Pepper Sauce
Sauteed Scallops on Red Pepper Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood
Ingredients List
- ------------------------------RED PEPPER SAUCE------------------------------
- 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
Directions
FOR THE SCALLOPS
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
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
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
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
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