Crispy Scallops with Chipotle Tartar Sauce

By draingal

Ingredients

• 1/2 cup tarter sauce
• 2 Tbsp chopped scallions
• 1 Tbsp orange juice
• 1 1/2 tsp chipotle hot-pepper sauce
• 1 lb fresh or thawed frozen sea scallops
• 3 Tbsp yellow cornmeal
• 1/2 tsp each salt and paprika
• 1 Tbsp oil

Preparation

Step 1

1. Mix Chipotle Tartar Sauce ingredients in a small bowl. Let stand while cooking scallops.
2. Gently pat scallops dry between layers of paper towel. Put scallops, cornmeal, salt and paprika in a plastic food bag; shake to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers. Serve with the sauce.

FYI: Patting the scallops dry helps the cornmeal coating to adhere and keeps the scallops from watering out in the skillet.

Per serving: 303 cal, 20 g pro, 13 g car, 1 g fiber, 19 g fat (3 g sat fat), 48 mg chol, 674 mg sod