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Sauteed scallops on red pepper sauce
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| Artist: |
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| Categories: |
Entrees, Party, Scallops, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| x | 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) | | 1
| x | Black pepper, to taste | | 1
| tbsp | Olive oil , fruity | | 1
| x | Scallops | | 1
| x | Pam | | 1
| tsp | Olive oil | | 1
| lbs | Sea scallops , patted dry | | 2
| tbsp | Dry vermouth | | 2
| tbsp | Lemon juice | | 1
| x | Coriander leaves, for garnis |
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Procedures:
| 1 | Make the sauce. | | 2 | Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth. | | 3 | Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper. | | 4 | Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon. | | 5 | For the scallops, spray a medium-sized skillet with the non-stick coating. | | 6 | Add the olive oil, and heat until hot but not smoking. | | 7 | Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes. | | 8 | Pour in the vermouth and let it almost evaporate, then add the lemon juice. | | 9 | Cooking a few seconds longer so the scallops are glazed. | | 10 | Spoon them onto the plates with the sauce. | | 11 | Sprinkle a few coriander leaves on top and serve at once. | | 12 | Joanna pruess prodigy service guest chef |
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