1 x  Red pepper sauce:

      1 ea Sm Garlic; clove peeled and

      1 ea Lg Red bell pepper; peeled,

      1 tb Yogurt ; non-fat plain yogu

      1 c  Yogurt; non-fat plain yogur

    1/4 c  Coriander; torn  (cilantro)

      1 x  Black pepper; to taste

      1 tb Olive oil ; fruity

      1 x  Scallops

      1 x  Pam

      1 ts Olive oil

      1 lb Sea scallops ; patted dry

      2 tb Dry vermouth

      2 tb Lemon juice

      1 x  Coriander leaves, for garnis

  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