Scallops With Red Pepper Sauce
1 large red bell pepper; cut into
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.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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