Pan-Seared Scallops with Chili Cream Sauce

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

Preparation

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.