Spicy Southwest Seared Scallops

If you are low on these spices, save a little money and buy a Southwestern spice blend. It gives your food a kick and can even be found in no-salt varieties.

Yield: 5 servings (serving size: 6 to 7 scallops)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 4.6g
  • Saturated fat: 0.4g
  • Protein: 30.9g
  • Carbohydrate: 5.7g
  • Cholesterol: 60mg
  • Iron: 1.1mg
  • Sodium: 763mg
  • Calories from fat: 22%
  • Fiber: 1.1g
  • Calcium: 63mg


  • 2 pounds sea scallops (about 40 scallops)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil, divided


  1. Drain scallops well; pat dry with paper towels.
  2. Combine coriander and next 5 ingredients in a shallow dish. Dredge scallops in spice mixture.
  3. Heat a large nonstick skillet over medium- high heat. Add 1 1/2 teaspoons oil. Add 1/2 of scallops; sear 2 minutes on each side or until golden. Remove from pan. Repeat procedure with remaining oil and scallops. Serve immediately.
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