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Sauteed Scallops On Red Pepper Sauce

Sauteed Scallops on Red Pepper Sauce recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 126.0
Dietary: Gluten-free
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
  • 1 small Garlic; minced/peeled Pam
  • 1 Lg Red bell pepper; peeled,
  • 1 teaspoons Olive oil
  • 1 tablespoons Yogurt ; non-fat pl/yogurt
  • 1 lbs Sea scallops ; patted dry
  • 1 cups Yogurt; non-fat pl/yogurt
  • 2 tablespoons Dry vermouth
  • 1/4 cups Coriander; torn (cilantro) 2 tablespoon Lemon juice
Directions
  1. 1
    Black pepper; to taste Coriander leaves, for garnis 1 tb Olive oil ; fruity ~Red pepper sauce:~ScallopsMAKE 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 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
Read it online: https://www.chefs-mate.com/recipe/sauteed-scallops-on-red-pepper-sauce/