Sauteed Scallops On Red Pepper Sauce * Gues Recipe**

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Sauteed Scallops On Red Pepper Sauce *** Gues Ingredients

1 red pepper sauce:
1 each sm garlic, clove peeled and
1 each lg red bell pepper, peeled,
1 tbsp yogurt, non-fat plain yogu
1 cup yogurt, non-fat plain yogur
1/4 cup coriander, torn (cilantro)
1 black pepper, to taste
1 tbsp olive oil, fruity
1 scallops
1 pam
1 tsp olive oil
1 lb sea scallops, patted dry
2 tbsp dry vermouth
2 tbsp lemon juice
1 coriander leaves, for garnis

A Recipe for
Sauteed Scallops On Red Pepper Sauce *** Gues

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

Sauteed Scallops On Red Pepper Sauce *** Gues

Most turkeys taste better the day after; my mother's tasted better the day before.
Rita Rudner

Sauteed Scallops On Red Pepper Sauce *** Gues Directions

MAKE THE SAUCE. Place the garlic, pepper and 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. Joanna Pruess PRODIGY service Guest Chef

Serves: 4

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