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Recipe by: badradine
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See below ingredients and instructions of the recipe
1 Sm Garlic; minced/peeled Pam
1 Lg Red bell pepper; peeled, 1 ts Olive oil
1 tb Yogurt ; non-fat pl/yogurt 1 lb Sea scallops ; patted dry
1 c Yogurt; non-fat pl/yogurt 2 tb Dry vermouth
1/4 c Coriander; torn (cilantro) 2 tb Lemon juice
Black pepper; to taste Coriander leaves, for garnis
1 tb Olive oil ; fruity
~----------Red pepper sauce:------------------
~----------Scallops------------------------ 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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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