Spicy Southwest Seared Scallops

Oxmoor House
If you are low on these spices, save a little money and buy a Southwestern spice blend. It gives your food a kick and can even be found in no-salt varieties.
5 servings (serving size: 6 to 7 scallops)


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2 pounds sea scallops (about 40 scallops)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil, divided


Prep: 7 Minutes
Cook: 10 Minutes

Drain scallops well; pat dry with paper towels.

Combine coriander and next 5 ingredients in a shallow dish. Dredge scallops in spice mixture.

Heat a large nonstick skillet over medium- high heat. Add 1 1/2 teaspoons oil. Add 1/2 of scallops; sear 2 minutes on each side or until golden. Remove from pan. Repeat procedure with remaining oil and scallops. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 195
Fat 4.6 g
Satfat 0.4 g
Protein 30.9 g
Carbohydrate 5.7 g
Cholesterol 60 mg
Iron 1.1 mg
Sodium 763 mg
Caloriesfromfat 22 %
Fiber 1.1 g
Calcium 63 mg