- 1
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
Preparation
Step 1
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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