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Sauteed Scallops On Red Pepper Sauce

Sauteed Scallops on Red Pepper Sauce *** Gues recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 466.9
Dietary: Gluten-free
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
  • 1 Red pepper sauce:
  • 1 ea Sm Garlic; clove peeled and
  • 1 ea Lg Red bell pepper; peeled,
  • 1 tablespoon Yogurt ; non-fat plain yogu
  • 1 cup Yogurt; non-fat plain yogur
  • 1/4 cup Coriander; torn (cilantro)
  • 1 Black pepper; to taste
  • 1 tablespoon Olive oil ; fruity
  • 1 Scallops
  • 1 Pam
  • 1 teaspoon Olive oil
  • 1 pound Sea scallops ; patted dry
  • 2 tablespoon Dry vermouth
  • 2 tablespoon Lemon juice
  • 1 Coriander leaves, for garnis
Directions
  1. 1
    MAKE THE SAUCE.
  2. 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. 3
    Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper.
  4. 4
    Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon.
  5. 5
    For the scallops, spray a medium-sized skillet with the non-stick coating.
  6. 6
    Add the olive oil, and heat until hot but not smoking.
  7. 7
    Add the scallops and quickly saute them over high
  8. 8
    heat until just cooked through, turning often, 2 to 3 minutes.
  9. 9
    Pour in the vermouth and let it almost evaporate, then add the lemon juice.
  10. 10
    cooking a few seconds longer so the scallops are glazed.
  11. 11
    Spoon them onto the plates with the sauce.
  12. 12
    Sprinkle a few coriander leaves on top and serve at once.
  13. 13
    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.

Keywords: bell, black, blending, cilantro, clove, coriander, dry, fruity, garlic, garnis, gues, juice, leaves, lemon, mediterranean, nonfat, oil, olive, pam, party
Read it online: https://www.chefs-mate.com/recipe/sauteed-scallops-on-red-pepper-sauce-gues/