Sauteed Scallops On Red Pepper Sauce

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Servings: 4 Difficulty: Advanced
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Mediterranean-style classic sauce that brings home-style flavor to your table
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This Mediterranean sauce features Garlic; minced/peeled Pam, Red bell pepper; peeled, teaspoon Olive oil, Yogurt ; non-fat pl/yogurt 1 lb Sea scallops ; patted dry, Yogurt; non-fat pl/yogurt 2 tablespoon Dry vermouth. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Sauteed Scallops On Red Pepper Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 126.0

Description

This Mediterranean sauce features Garlic; minced/peeled Pam, Red bell pepper; peeled, teaspoon Olive oil, Yogurt ; non-fat pl/yogurt 1 lb Sea scallops ; patted dry, Yogurt; non-fat pl/yogurt 2 tablespoon Dry vermouth. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Black pepper; to taste Coriander leaves, for garnis 1 tb Olive oil ; fruity ~Red pepper sauce:~ScallopsMAKE 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
  8. heat until just cooked through, turning often, 2 to 3 minutes.
  9. Pour in the vermouth and let it almost evaporate, then add the lemon juice.
  10. cooking a few seconds longer so the scallops are glazed.
  11. Spoon them onto the plates with the sauce.
  12. Sprinkle a few coriander leaves on top and serve at once.
  13. Joanna Pruess PRODIGY service Guest Chef

Nutrition Facts

Servings 4

Amount Per Serving
Calories 126.0kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.5g3%
Cholesterol 0.6mg1%
Sodium 33.1mg2%
Total Carbohydrate 23.2g8%
Dietary Fiber 7.4g30%
Sugars 6.3g
Protein 7.0g15%

* 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, blending, cilantro, coriander, dry, fish, garlic, juice, lemon, mediterranean, mincedpeeled, nonfat, oil, olive, pam, patted, peeled, pepper, plyogurt, red
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