1. Prepare quenelles: In food processor with knife blade attached, blend scallops, eggs, vermouth, salt, and white pepper until scallops are very finely chopped, scraping side of container as necessary. Add heavy or whipping cream and mashed-potato flakes, and blend just until mixed. (To use blender, place 1/2 pound scallops, 1 egg, and 1/4 cup heavy or whipping cream in blender container; blend at high speed until very finely chopped. Spoon into large bowl; repeat with remaining scallops, egg, and heavy cream. Stir in vermouth, salt, pepper, and mashed-potato flakes until smooth.)
2. Grease 13" by 9" baking dish. Using 2 large spoons, shape scallop mixture into 8 large ovals. Gently arrange quenelles in baking dish. Set aside.
3. Prepare Red-Pepper Sauce; keep warm.
4. Pour boiling water around quenelles in baking dish; cover dish with waxed paper. Cook at high (100% power) 4 to 5 minutes, just until quenelles are set, rotating baking dish after 2 minutes.