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.
Oxmoor House JANUARY 2004
Drain scallops well; pat dry with paper towels.
Combine coriander and next 5 ingredients in a shallow dish. Dredge scallops in spice mixture.
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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