Sauteed Scallops on Red Pepper Sauce

Directions

Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and purée 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 sauté 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.