Cornmeal and Spice-Crusted Scallops

A pinch of salt in a spice rub brings robust flavor to meats, poultry, and seafood. Serve the scallops over your favorite pasta or a gourmet green salad mix.


4 servings (serving size: about 3 scallops)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 1.8 g
Monofat 3 g
Polyfat 0.9 g
Protein 28.8 g
Carbohydrate 6.5 g
Fiber 0.1 g
Cholesterol 61 mg
Iron 0.6 mg
Sodium 362 mg
Calcium 43 mg


1 tablespoon yellow cornmeal
2 teaspoons ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds large sea scallops
1 tablespoon olive oil
2 teaspoons butter


1. Combine first 6 ingredients in a shallow dish. Dredge both sides of scallops in cornmeal mixture.

2. Heat olive oil and butter in a large skillet over medium-high heat. Add scallops to pan, and cook 3 minutes. Carefully turn over; cook 1 minute or until done.

Maureen Callahan,

Cooking Light

March 2008
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