Pan-Seared Scallops With Chili Cream Sauce Recipe

Name: Pan-Seared Scallops With Chili Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.
2
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.
3
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 2 1/2 minutes or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, 2 tablespoons plus 2 teaspoons all-purpose flour, divided, 1 teaspoon vegetable oil, 1 teaspoon margarine, and more.

Yes, Pan-Seared Scallops With Chili Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Scallops With Chili Cream Sauce

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