*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Party
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Red pepper sauce:
    1       ea           Sm Garlic -- clove peeled and
    1       ea           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)
    1       x            Black pepper -- to taste
    1       tb           Olive oil -- fruity
    1       x            Scallops
    1       x            Pam
    1       t            Olive oil
    1       lb           Sea scallops -- patted dry
    2       tb           Dry vermouth
    2       tb           Lemon juice
    1       x            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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