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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Southwest Seared Scallops Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy