- 4
Ingredients
- 1 1/2 pounds sea scallops
- 2 tablespoons flour
- 1 teaspoon vegetable oil
- 1 teaspoon margarine
- 2 teaspoons flour
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 3/4 cup 1% low-fat milk
- 2 tablespoons chopped fresh cilantro
- Fresh cilantro sprigs
Preparation
Step 1
1. Combine scallops and 2 tbs flour in zip-top bag; seal and shake gently to coat scallops. Heat oil in skillet, swirling to coat bottom of pan. Add scallops; cook 2 mins/side or until lightly browned. Remove scallops from skillet; keep warm.
2. Melt margarine in skillet. Add 2 tsp flour, cook 30 secs, stirring constantly. Add chili powder, salt, and cumin; cook 30 secs, stirring frequently.
3. Gradually stir in milk, cook 2-1/2 mins or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish.
great flavor and couldn't have been much easier to prepare. I was a bit concerned about this, after noticing mixed reviews on the board (of course AFTER I bought the ingredients …) but we loved it - served it over whole-wheat couscous. Subbed fat-free half-and-half for the milk, added some crushed red pepper flakes, and used only 1 lb scallops (if using 1 1/2 pounds, would double the sauce) otherwise stuck to the recipe. Really excellent and a definite repeater.