Sauteed Scallops On Red Pepper Sauce
Description
This elegant dish features pan-seared sea scallops glazed with vermouth and lemon juice. They are served atop a smooth, tangy sauce made from roasted red peppers, garlic, and non-fat yogurt. Garnished with fresh cilantro, it offers a perfect balance of savory, spicy, and creamy flavors.Ingredients
Directions
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MAKE THE SAUCE.
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Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth.
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Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper.
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Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon.
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For the scallops, spray a medium-sized skillet with the non-stick coating.
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Add the olive oil, and heat until hot but not smoking.
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Add the scallops and quickly saute them over high
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heat until just cooked through, turning often, 2 to 3 minutes.
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Pour in the vermouth and let it almost evaporate, then add the lemon juice.
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cooking a few seconds longer so the scallops are glazed.
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Spoon them onto the plates with the sauce.
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Sprinkle a few coriander leaves on top and serve at once.
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Joanna Pruess PRODIGY service Guest Chef
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 466.9kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 2.3g12%
- Cholesterol 49.1mg17%
- Sodium 869.8mg37%
- Total Carbohydrate 68.4g23%
- Dietary Fiber 25.4g102%
- Sugars 15.7g
- Protein 32.7g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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