Sauteed Scallops On Red Pepper Sauce *** Gues Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Red pepper sauce:,
1 each: Sm Garlic, clove peeled and
1 each: Lg Red bell pepper, peeled,
1 tbsp: Yogurt, non-fat plain yogu
1 cup: Yogurt, non-fat plain yogur
1/4 cup: Coriander, torn (cilantro)
Black pepper, to taste
1 tbsp: Olive oil, fruity
Scallops,
Pam,
1 tsp: Olive oil,
1 lbs: Sea scallops, patted dry
2 tbsp: Dry vermouth,
2 tbsp: Lemon juice,
Coriander leaves, for garnis
Directions:
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
Source from luhu.jp
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
Source from luhu.jp