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.

Yield: 4 servings (serving size: about 3 scallops)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 29%
  • Fat: 6.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.8g
  • Carbohydrate: 6.5g
  • Fiber: 0.1g
  • Cholesterol: 61mg
  • Iron: 0.6mg
  • Sodium: 362mg
  • Calcium: 43mg


  • 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. 1. Combine first 6 ingredients in a shallow dish. Dredge both sides of scallops in cornmeal mixture.
  2. 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.
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