Anonymous Fri Oct 07 11:57:06 2005

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, (about

2 to

3 medium)

Fresh cilantro leaves

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 bell pepper mixture 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