Pan-Seared Scallops with Cilantro

Oxmoor House
Two things are important when searing any food: Use a very hot skillet, and cook the food in small batches. The high heat seals in the juices so that the food browns quickly.
4 servings (serving size: 3 ounces scallops and about 2 tablespoons sauce)


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1 pound sea scallops
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon light butter, divided
Cooking spray
1/4 cup water
1/2 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro


1. Sprinkle both sides of scallops with chili powder, salt, and black pepper.

2. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining butter and scallops.

3. Add water, jalapeño pepper, and lime juice to pan; cook 1 minute, scraping bottom and sides of pan to loosen browned bits. Spoon sauce over scallops; sprinkle with cilantro.

carbo rating: 5

Created date

April 2008

Nutritional Information

Calories 118
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.5 g
Carbohydrate 4.1 g
Fiber 0.3 g
Cholesterol 42 mg
Iron 0.4 mg
Sodium 497 mg
Calcium 31 mg