Recipe(tried): Scallops with Red Pepper Sauce

Another LoCal/LoFat/LoChol recipe from Betty Crocker's Healthy New Choices

SCALLOPS WITH RED PEPPER SAUCE

1 lg. red bell pepper, cut into fourths
1/8 tsp. salt
10 drops red pepper sauce
1 clove garlic, finely chopped
1/4 cup plain fat-free yogurt
1 lb. bay scallops
4 med. green onions, sliced (1/4 cup)
Fresh cilantro leaves (optional)
Hot cooked pasta or rice, if desired

Place steamer basket in 1/2" 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 8-10 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" nonstick skillet with cooking spray; heat over medium-high heat. Add scallops and onions; stir fry 4-5 min. or until scallops are white. Serve sauce with scallops. Garnish with cilantro. Serve with pasta or rice.

Note: I didn't have yogurt so I substituted lo-fat sour cream. It was very good but would raise the fat and calories slightly.

Cal: 85, Fat: 1g (Saturated fat: 0g) Chol: 20mg.