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.
1 pound sea scallops
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon light butter, divided
1/4 cup water
1/2 jalapeño pepper, seeded and minced
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
How to Make It
Sprinkle both sides of scallops with chili powder, salt, and black pepper.
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.
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.
Oxmoor House Healthy Eating Collection
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