Sauteed Scallops on Red Pepper Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
red hot pepper sauce
to taste |
*
|
||
| 1 |
garlic cloves
minced |
*
|
|
| 1 |
sweet red bell peppers
|
*
|
|
| 1 | tablespoon |
yogurt
|
|
| ¼ | cup |
coriander
torn |
*
|
|
black pepper
to taste |
*
|
||
| 1 | teaspoon |
olive oil
|
|
| 1 | pound |
sea scallops
|
|
| 2 | tablespoons |
vermouth
|
* |
| 2 | tablespoons |
lemon juice
|
|
|
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | each |
garlic cloves
minced |
*
|
| 1 | each |
sweet red bell peppers
|
*
|
| 15 | ml |
yogurt
|
|
| 59 | ml |
coriander
torn |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
olive oil
|
|
| 453.6 | g |
sea scallops
|
|
| 3E+1 | ml |
vermouth
|
* |
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
cilantro
|
*
|
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.
