Chili-Crusted Sea Scallops

By Rander9576

2 points

Ingredients

• yields 4 servings
• 3 Tbsp fresh lemon juice
• 1 Tbsp unpacked light brown sugar
• 2 tsp chili powder
• 1/2 tsp lemon zest
• 1/2 tsp ground cumin
• 1/2 tsp table salt
• 1/4 tsp cayenne pepper
• 1 pound(s) scallops, about 16 sea scallops
• 2 medium zucchini, cut into 1/2-inch-thick slices

Details

Servings 4

Preparation

Step 1

Preheat broiler. Coat a large baking sheet with cooking spray.


Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn to coat.


Transfer scallops to prepared baking sheet and arrange zucchini slices alongside. Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side. Yields about 4 scallops per serving.