Title: Sauteed scallops on red pepper sauce
 Categories: Seafood
      Yield: 6 Servings
 
MMMMM----------------------RED PEPPER SAUCE---------------------------
      1 sm Garlic clove
           - peeled and crushed
      1 lg Red bell pepper; peeled,
           - seeds & membranes removed
      1 tb Non-fat plain yogurt
      1 c  Non-fat plain yogurt
    1/4 c  Torn fresh coriander leaves
           Freshly ground black pepper
      1 tb Fruity olive oil

MMMMM----------------------FOR THE SCALLOPS---------------------------
           Non-stick spray coating
      1 ts Olive oil
      1 lb Sea scallops; patted dry
      2 tb Dry vermouth
      2 tb Lemon juice
           Coriander leaves
           - for garnish
 
  TO MAKE THE SAUCE: Place the garlic, pepper and 1 tablespoon of
  yogurt in the bowl of a food processor fitted with a steel blade, and
  puree until smooth. Scrape the mixture into a small bowl and stir in
  the remaining yogurt, coriander and black pepper. Whisk in the olive
  oil, then spoon the sauce onto plates, spreading it out with the back
  of a spoon. FOR THE SCALLOPS: Spray a medium-sized skillet with the
  non-stick coating. Add the olive oil, and heat until hot but not
  smoking. Add the scallops and quickly saute them over high heat until
  just cooked through, turning often, 2 to 3 minutes. Pour in the
  vermouth and let it almost evaporate, then add the lemon juice,
  cooking a few seconds longer so the scallops are glazed. Spoon them
  onto the plates with the sauce. Sprinkle a few coriander leaves on
  top and serve at once.