*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----RED PEPPER SAUCE-----
    1       sm           Garlic clove
                         - peeled and crushed
    1       lg           Red bell pepper -- peeled,
                         - seeds & membranes removed
    1       tb           Non-fat plain yogurt
    1       c            Non-fat plain yogurt
      1/4   c            Torn fresh coriander leaves
                         Freshly ground black pepper
    1       tb           Fruity olive oil
                         -----FOR THE SCALLOPS-----
                         Non-stick spray coating
    1       t            Olive oil
    1       lb           Sea scallops -- patted dry
    2       tb           Dry vermouth
    2       tb           Lemon juice
                         Coriander leaves
                         - for garnish
   TO MAKE THE SAUCE: Place the garlic, pepper and 1
   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
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