Pan-Seared Scallops with Chili Cream Sauce

Pan-Seared Scallops with Chili Cream Sauce
Pan-Seared Scallops with Chili Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    pounds sea scallops

  • 2

    tablespoons plus 2 teaspoons all-purpose flour divided

  • 1

    teaspoon vegetable oil

  • 1

    teaspoon margarine

  • 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

Directions

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops. Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side or until lightly browned. Remove scallops from skillet; keep warm. Melt margarine in skillet over medium heat. Add 2 teaspoons flour, and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and cook 21/2 minutes or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired. Serving Size: 5 ounces scallops and 2 tablespoons sauce

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