Low Fat Scallops With Red Pepper Sauce Recipe

Ingredients

1 large red bell pepper, cut into

fourths

1/8 teaspoon salt

10 drops red pepper sauce

1 clove garlic, finely chopped

1/4 cup plain nonfat yogurt

1 pound bay scallops

1/4 cup sliced green onions (with tops)

Cilantro leaves

Method

Place steamer basket in 1/2-inch water in saucepan or skillet (water should not touch bottom of basket).

Place bell pepper in basket.

Cover tightly and heat to boiling; reduce heat.

Steam 8 to 10 minutes or until tender.

Place bell pepper, salt, pepper sauce and garlic in blender or food processor.

Cover and blend on medium speed until almost smooth.

Heat in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat.

Gradually stir in yogurt; keep warm.

Spray 10-inch nonstick skillet with nonstick cooking spray.

Heat over medium-high heat.

Add scallops and onions; stir-fry 4 to 5 minutes or until scallops are white in center.

Serve sauce with scallops.

Garnish with cilantro.

4 SERVINGS (WITH ABOUT 2 TABLESPOONS SAUCE EACH).

MICROWAVE DIRECTIONS: Prepare bell pepper as directed--except place in 1-quart microwavable casserole.

Add 1/4 cup water.

Cover tightly and microwave on high 4 to 5 minutes, stirring after 2 minutes, until tender; drain.

Blend as directed.

Pour into 1-quart microwavable casserole.

Cover tightly and microwave on high 30 to 60 seconds or until hot.

Stir in yogurt.

Mix scallops and onions in 1-1/2-quart microwavable casserole.

Cover tightly and microwave on high 4 to 6 minutes, stirring every 2 minutes, until scallops are white in center; drain.

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