Sauteed Scallops on Red Pepper Sauce

1. 1

   Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth.

2. 2

   Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper.

3. 3

   Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon.

4. 4

   For the scallops, spray a medium-sized skillet with the non-stick coating.

5. 5

   Add the olive oil, and heat until hot but not smoking.

6. 6

   Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes.

7. 7

   Pour in the vermouth and let it almost evaporate, then add the lemon juice.

8. 8

   Cooking a few seconds longer so the scallops are glazed.

9. 9

   Spoon them onto the plates with the sauce.

10. 10

    Sprinkle a few coriander leaves on top and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.