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.
Oxmoor House JANUARY 2005
1. Sprinkle both sides of scallops with chili powder, salt, and black pepper.
2. 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.
3. 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.
carbo rating: 5
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