Sauteed Scallops on Red Pepper Sauce

• 1 x red hot pepper sauce
• 1 each garlic cloves minced
• 1 each sweet red bell peppers
• 1 tablespoon yogurt
• 1/4 cup coriander torn
• 1 x black pepper
• 1 teaspoon olive oil
• 1 pound sea scallops
• 2 tablespoons vermouth
• 2 tablespoons lemon juice
• 1 x cilantro

1. Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth.
2. Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper.
3. Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon.
4. For the scallops, spray a medium-sized skillet with the non-stick coating.
5. Add the olive oil, and heat until hot but not smoking.
6. Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes.
7. Pour in the vermouth and let it almost evaporate, then add the lemon juice.
8. Cooking a few seconds longer so the scallops are glazed.
9. Spoon them onto the plates with the sauce.
10. Sprinkle a few coriander leaves on top and serve at once.

red hot pepper sauce, garlic, sweet red bell peppers, yogurt, coriander torn, black pepper, olive oil, scallops, lemon juice, cilantro

Taken from recipeland.com/recipe/v/sauteed-scallops-on-red-pepper--46594 (may not work)